Lamb Chops with New Potatoes and Shallot Dressing

Serves: 1

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1 tablespoon(s) mild olive oil
• 2  lamb cutlets
• 1 small sprig rosemary
• 150 gram(s) new potatoes, halved
• 75 gram(s) frozen peas
• shallot, finely chopped
• 1 tablespoon(s) capers
• 1 tablespoon(s) red wine vinegar
• 2 teaspoon(s) extra virgin olive oil

Method

1. Rub the mild oil over the lamb cutlets. Strip the rosemary leaves from the stalk and roughly chop. Rub on to the lamb and season with salt and pepper. Bring a small pan of water to the boil and cook the potatoes for 15min until tender, adding the frozen peas for the last 4min of the cooking time. Heat a frying pan and fry chops for 3-4min on each side until just pink on the inside. Transfer to a warm plate. Mix together the shallot, capers and red wine vinegar, and extra virgin olive oil to make a dressing. Drain potatoes and peas and return to pan. Add dressing and toss together gently. Serve with the lamb chops.

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