Rosemary Lamb Chops with Crushed Potatoes

Method

1. 1

   Boil the potatoes

   Cover the potatoes with cold water and add ½ tsp salt; bring to the boil over high heat, then simmer over medium-low heat for 15 to 20 minutes, until a knife slides easily into the largest potato.

2. 2

   Drain and dry the potatoes

   Drain thoroughly, return the potatoes to the hot pan off the heat and leave uncovered for 2 minutes, until the steam has stopped rising; cover loosely to keep warm.

3. 3

   Season the chops

   Pat the chops dry, then season both sides with ¼ tsp salt and the pepper; mix the rosemary, garlic, lemon zest and 1 tbsp oil in a small bowl.

4. 4

   Sear the fat edges

   Heat a heavy frying pan over medium-high heat for 2 minutes, then stand the chops on their fat edges for 1 to 2 minutes, until golden and the fat has rendered.

5. 5

   Cook the chops

   Lay the chops flat and sear over medium-high heat for about 2 minutes per side, lowering the heat to medium if they brown too quickly; cook until the thickest part reaches 63°C (145°F).

6. 6

   Rest the chops

   Transfer the chops to a warm plate, cover loosely with foil and rest for 3 minutes, until the juices settle.

7. 7

   Dress the potatoes

   While the chops rest, lightly crush the warm potatoes with a fork, then fold through the rosemary-garlic mixture, remaining 2 tbsp oil, parsley, 1 tbsp lemon juice and remaining ¼ tsp salt.

8. 8

   Serve

   Divide the potatoes between warm plates, add the rested chops and spoon over any resting juices; serve while warm.

Tips

• Use a thermometer in the thickest part of each chop, away from the bone. The cooking time is a guide, as thickness and pan heat can vary.
• Dress the potatoes while the chops rest so both are ready to serve warm.

Swaps

• Use chopped mint instead of parsley for a classic lamb pairing.
• Use thyme instead of rosemary for a gentler herbal flavour.

Storing

Refrigerate leftovers in a sealed container for up to 2 days. Reheat the potatoes and chops separately until piping hot; reheated lamb will no longer be pink.