ONE PAN LAMB CHOPS WITH CRISPY POTATOES AND MINTY PEAS

Lamb chops with crispy potatoes and minty peas is perfect for a quick dinner for two. Ready in half an hour and made in only one pan, so there’s hardly any washing up!It’s also free from many common allergens such as gluten, dairy and eggs, so perfect if you’re cooking for someone that needs to avoid these things.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Chop your potatoes into small cubes (about ½” wide, there’s no need to peel them although you can if you prefer).
2. 2Add 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. 3Drain the potatoes.
4. 4Return 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. 5Once the lamb has cooked remove it from the pan and wrap it in foil to rest whilst the potatoes finish cooking.
6. 6Once 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. 7Serve.