This recipe is a quick and easy alternative to the lengthly Sunday roast, it can be prepared in around 30 minutes and is packed with flavours. A mixture of Tracklemans Zingy Rosemary and Mint jelly is the perfect condiment. I have served mine with steamed purple sprouting broccoli and green beans, with a squeeze of lemon for freshness.
Ingredients for the lamb
8 good quality lamb chops
Salt and pepper
Ingredient for the potatoes
A few sprigs of fresh rosemary
3 cloves of garlic grated
A knob of butter
A gulg of olive oil
Start by turning on your grill to a medium/high heat, we want it to be roasting hot so that the lamb cooks quickly and has that delicious crisp.
Slice your new potatoes in half and placing in a saucepan. Cover the potatoes with water, put on the hob and add a a good teaspoon of sea salt. We just want to par boil the potatoes so once the water is boiling, cook for about 6 or 7 minutes, drain using a colander and allow to steam dry for a few minutes.
Meanwhile heat a large pan with a knob of butter and a good glug of olive oil, once the butter has melted throw in the potatoes and allow to cook for 5 minutes stirring occasionally.
While your potatoes are in the pan brush your chops with olive oil and season well. Place on a tray ready to throw under the grill.
After 5 minutes the potatoes should be crisping up, throw in the rosemary and garlic, stir well and then occasionally.
Place your chops under the grill for around 8 minutes for medium to rare, turning once or twice. Leave to rest for a few minutes and serve with your potatoes.