Chuletas de cordero en una sola sartén con patatas crujientes y guisantes a la menta

Ingredientes

• 4 lamb chops (or 2 lamb steaks)
• 1 large or two medium white potatoes (about 250g)
• 2 cups of peas (about 200g)
• A few sprigs of fresh rosemary
• A few sprigs of fresh mint leaves
• 1 tbsp olive oil
• A small knob of butter or a little extra olive oil (if needed – see why in the recipe)
• Salt

Preparación

1. 1

   Chop your potatoes into small cubes (about ½” wide, there’s no need to peel them although you can if you prefer).

2. 2

   Add boiling water into a deep frying pan (you want the water about ½” deep, just enough to cover the potatoes). Add the potatoes and cook for 10 minutes.

3. 3

   Drain the potatoes.

4. 4

   Return the frying pan to the heat and add the olive oil (1 tbsp). Once the oil is hot add the potatoes and lamb chops. Tuck the rosemary sprigs in between the potatoes and chops and season with salt. Cook the potatoes for 10 minutes, turning them occasionally to help them cook evenly. The cooking time for the lamb chops depends on how well done you like them…Medium – 2-3 minutes on each sideWell done – 4-5 minutes on each side

5. 5

   Once the lamb has cooked remove it from the pan and wrap it in foil to rest whilst the potatoes finish cooking.

6. 6

   Once the potatoes have cooked remove them from the pan and set to one side. If the pan looks a little dry then add a knob of butter or a little extra olive oil. Add the peas to the pan and shred the mint leaves over the top, then season with salt. Fry for 1-2 minutes until the peas are hot.

7. 7

   Serve.