Blushing chops, golden baby potatoes, a bright mint dressing

≈ $6.73/serving$6.89at the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• lamb chop500 g
• potato3 ea
• garlic3 cloves
• minta handful
• olive oil3 tbsp
• lemon1 ea
• asparagus1 bunch

Method

1Potatoes first

• •Halve the potatoes and put them in a pot of cold salted water.
• •Bring to a boil and cook 10 minutes until just fork-tender.
• •Drain the potatoes well and let them steam dry in the colander.
• •Salt the lamb chops on both sides so they season through.

2Mint dressing

• •Meanwhile, chop the mint fine.
• •Stir the mint with 2 tbsp of the olive oil, the juice of half the lemon, 1 grated clove of the garlic and a pinch of salt.
• •Taste the dressing; it should be sharp to cut the rich lamb.

3Crisp the potatoes

• •Heat the last tbsp of olive oil in a wide pan over medium-high heat.
• •Lay the potatoes cut-side down and leave them 5 to 6 minutes until deeply golden.
• •Slice the remaining garlic and toss it in for the last minute.
• •Keep the potatoes warm.

4Chops and asparagus

• •Wipe the pan and heat it until properly hot.
• •Hold the lamb chops fat-edge down first to render the fat.
• •Sear the chops 3 minutes per side for pink centres.
• •Rest the chops 5 minutes.
• •Snap the woody ends off the asparagus and sizzle the spears in the lamb fat 3 minutes until bright and blistered.
• •Salt the asparagus.

5Plate

• •Arrange the chops, potatoes and asparagus on warm plates.
• •Spoon the mint dressing over the lamb.
• •Cut the remaining lemon into wedges and serve alongside.