Lamb Chops with Crushed Peas, Mint Jus & Pan-fried Potatoes

Serves 2

INGREDIENTS:

2 lamb loin chops, weighing about 125g (4½oz) each

1 sprig of rosemary, plus extra to garnish (optional)

1 tablespoon olive oil

1 tablespoon finely chopped fresh mint

sea salt and freshly ground black pepper

For the pan-fried potatoes

250g (9oz) baby potatoes, scrubbed and cut into 1cm (½in) pieces

1 tablespoon salted butter

1 tablespoon olive oil

1 garlic clove, crushed

1 tablespoon rosemary, finely chopped

For the crushed peas

250g (9oz) frozen peas

1 tablespoon extra virgin olive oil

1 tablespoon finely chopped fresh min

METHOD:

1. Remove the lamb chops from the fridge at least 30 minutes before you want to cook them.

2. Boil the potatoes for 5 minutes, drain and set aside.

3. Rub the lamb chops with a sprig of rosemary to add a hint of rosemary to the flavour of the meat. Then brush the chops with the olive oil and season with salt and pepper. Place a griddle or frying pan over a medium-high heat and cook the lamb chops for 4 minutes on each side. Keep warm in a low oven.

4. Meanwhile, place a frying pan over a medium heat, add the butter and olive oil and swirl around the pan until melted. Add the part-cooked potatoes, season with salt and pepper, toss well and cook for 10 minutes, stirring occasionally. Add the garlic and chopped rosemary and continue to cook for a further 5 minutes or until the potatoes are golden around the edges.

5. To make the crushed peas, fill a pan one-third full with water and bring to the boil. Add the peas and cook for 3 minutes. Drain the peas, then return to the pan and crush lightly with the extra virgin olive oil and mint. Season with salt and pepper.

6. Divide the crushed peas and pan-fried potatoes between two warmed plates. Place the lamb chops on top of the potatoes, then stir the fresh mint into the leftover jus in the cooking pan and spoon the mint jus over the lamb. Garnish the potatoes with a little extra rosemary, if you wish.