Servings: 2

2x 125g lamb loin chops 2x 125g lamb loin chops
1 fresh rosemary spring, plus extra to garnish (optional) 1 fresh rosemary spring, plus extra to garnish (optional)
1 tablespoon olive oil 1 tablespoon olive oil
1 tablespoon mint, finely chopped 1 tablespoon mint, finely chopped
Pan-fried Potatoes: subheading: Pan-fried Potatoes:
250g baby new potatoes, scrubbed and cut into 1cm pieces 250g baby new potatoes, scrubbed and cut into 1cm pieces
1 tablespoon salted butter 1 tablespoon salted butter
1 tablespoon olive oil 1 tablespoon olive oil
1 garlic clove, crushed 1 garlic clove, crushed
1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh rosemary, finely chopped
Crushed Peas: subheading: Crushed Peas:
250g frozen peas 250g frozen peas
1 tablespoon olive oil 1 tablespoon olive oil
1 tablespoon fresh mint, finely chopped 1 tablespoon fresh mint, finely chopped

Remove the lamb chops from the fridge at least 30 minutes before you want to cook them.
Boil the potatoes for 5 minutes, drain, and set aside.
Rub the chops with a sprig of rosemary to add flavour to the meat, then brush with the oil and season with salt and pepper. Put an ovenproof griddle or frying pan over a medium-high heat, then cook the lamb chops for 4 minutes on each side. Keep warm in a low oven.
Meanwhile, put 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.
To make the crushed peas, fill a pan one-third full with water and bring to the boil. Add the peas to the pan and cook for 3 minutes. Drain, then return peas to the pan and crush lightly with the olive oil and mint. Season with salt and pepper.
Divide the crushed peas and pan-fried potatoes between two warmed plates. Put the chops on top of the potatoes, then stir the fresh mint into the cooking juices in the lamb cooking pan and spoon these minty juices over the meat. Garnish the potatoes with a little rosemary if you like.