Spiced lamb chops with crushed new potatoes
Serves: 4
Total time: 
Recipe photograph by Dan Jones.
Spiced lamb chops with crushed new potatoes
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
845Kcal
Fat
35gr
Saturates
15gr
Carbs
85gr
Sugars
6gr
Fibre
6gr
Protein
48gr
Salt
3.6gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 900g new potatoes, scrubbed but skins left on
- 1-2 garlic cloves, crushed
- Zest and juice of 1 lemon
- 1 x 28g pack parsley, leaves only, roughly chopped
- ½ x 28g pack coriander, leaves only, roughly chopped
- 5½ tbsp extra-virgin olive oil
- 3 tbsp smoked paprika, thyme and garlic spice mix (from a 50g pot)
- 1 tsp sugar
- 8 lamb cutlets or chops
- 150g fresh or frozen peas
Step by step
- Preheat the grill to high. Cook the potatoes in a large pan of boiling salted water for 20-25 minutes, until tender.
- Meanwhile, mix the garlic, lemon zest and juice, and herbs with 4 tablespoons of the olive oil; season. Set aside.
- Combine the spice mix with the sugar and ½ tablespoon oil; season. Rub it on the chops; place on a baking sheet. Grill for 5-8 minutes, turning once.
- When the potatoes are done, add the peas to the pan and cook for another minute, then drain. Return the vegetables to the pan and use a potato masher to crush the potatoes slightly. Drizzle with 1 tablespoon olive oil; season. Stir gently to combine. Serve the chops on a large platter, drizzled with the herb dressing, and the crushed potatoes on the side.
