Peel your potatoes and artichokes. Cut them into similar sized chunks and chuck into a pan. Crumble the stock cube into a heatproof jug and pour in 800 ml boiling water. Stir to dissolve. Pour the stock over the veg. Cover and simmer over a medium heat for 20 mins till they’re soft.
Make your mint sauce. Pour 2 tbsp vinegar and 1 tsp sugar into a small bowl. Stir till the sugar dissolves. Add a pinch of salt and pepper. Finely chop the mint leaves and add to the bowl. Stir and set aside. Finely slice the leeks. Shred the cavolo nero. Zest and juice the lemon.
Peel and finely slice the garlic. Heat a frying pan over a medium heat. Add 1 tbsp oil and the garlic. Fry for 2-3 mins till the garlic slices are golden and crispy. Remove from the pan with a slotted spoon. Set aside.
Keeping the pan on the heat, carefully lay the lamb loin chops in the pan. Cook for 4-5 mins on each side for medium, longer if you like them well done. Transfer to a plate. Cover with foil and leave to rest whilst you prepare the rest of your dish.
Add ½ tbsp oil to the frying pan. Fry the leeks for 3-4 mins till just softened. Remove them from the pan with a slotted spoon. Take off the heat.
Your potatoes and artichokes should be cooked. Drain. Tip back into their pan. Mash them till smooth. Add the fried leeks, thyme leaves and seasoning. Stir to combine, then cover the pan to keep warm.
Put the frying pan back on the heat and throw in the cavolo nero with the lemon juice and zest. Stir fry for 3 mins.
Serve the lamb chops on warmed plates with the artichoke mash, stir fried cavolo nero and mint sauce. Scatter over the crispy garlic.