- 1 onion
- 2 garlic cloves
- A 500g bag of new potatoes
- 1 chicken stock cube
- A 400g bag of garden peas
- A handful of dill
- 4 lamb loin chops
- 200ml boiling water
- 1 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- Baking dish
- Sieve
- Food processor (optional)
- Frying or griddle pan
- Baking tray
- Baking paper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and thinly slice the onion and garlic cloves. Slice the potatoes as thinly as possible. Dissolve the stock cube in 200ml boiling water.
- 2.
Brush a baking dish with 1 tbsp olive oil. Lay the potatoes, onion and garlic in the dish, alternating the layers and seasoning as you go. Finish with a layer of the potatoes.
- 3.
Pour the stock over the top and place in the oven for 40 mins till the top is crispy and the lower layers are soft.
- 4.
While the potatoes are cooking, make your pea purée. Pop the peas out of their pods. Place the peas in a small pan and pour over enough boiling water to cover them. Simmer for 2 mins. Drain and refresh under cold water.
- 5.
Tip the cooled drained peas into a food processor with the dill. Season. Blitz for 1 min till you have a smooth purée. No processor? Mash the peas with a fork or masher - less smooth but still full of flavour.
- 6.
Heat a frying pan or griddle pan. Rub each lamb chop with ½ tsp olive oil and seasoning. Place in the hot pan and cook for 4 mins on each side. Cook for an additional 1-2 mins each side for a well done chop.
- 7.
Place the chops on a baking tray lined with baking paper. Dollop 1 tbsp of pea purée onto each chop and smooth out with the back of your spoon to cover the chop. Pop into the oven and bake for 5 mins. Serve the chops with the potatoes and the left over pea purée.
- Tip
Soupy twist
Save your pea pods - simmer them in stock with spring onions sweated in butter and some mint sprigs, then blitz to make soup. Drizzle with a little cream to serve.
