Lamb Chops with Mint and Lemon Potatoes
Posted on | May 3, 2009 |
INGREDIENTS
15-20 new potatoes
4 lamb chops (leg steaks work well too)
Salt
Black pepper
5 tbsp olive oil
1 lemon (juice and zest)
15 mint leaves (chopped)
METHOD
1. Put the potatoes in a deep pan with some well salted water and leave to boil.
2. Fully season the lamb chops with salt (sea salt is best) and freshly ground black pepper.
3. Grate lemon zest and chop the mint finely.
4. Mix the olive oil with the lemon zest, mint, pepper and salt.
5. Just before the potatoes are ready, place the lemon and oil mixture into a pan over a medium heat and warm the mixture. When it begins to sizzle, add the lamb chops and leave them for a few minutes to colour.
6. Turn the lamb chops and allow the other side to cook for a couple of minutes.
7. Do not allow the mint and lemon zest to burn.
8. When the chops are golden brown, but, still pink inside, remove them from the pan and leave to rest on a plate.
9. Squeeze the lemon juice into the pan and leave to bubble for a brief moment.
10. Pour the resulting mixture over the lamb chops and crush the potatoes in a little of the mixture too. Serve.
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