Ingredients
- Around 20 New Potatoes
- 4 Lamb Leg Steaks or Chops
- A Lemon
- 15 - 20 Mint Leaves
- 4tbsp Olive Oil
Method
Boil the potatoes
Season the chops on both sides with salt and pepper
Mix the olive oil, the lemon zest and the torn up mint leaves together in a pan
With 5 minutes left on the potatoes, heat the oil and as it starts to sizzle add the lamb. Cook high for a couple of minutes on both sides
When the lamb feels done, remove and keep in a warm place to rest
Squeeze the lemon juice in to the pan which should deglaze nicely giving a jus
Lightly crush the potatoes on each plate, put the lamb on top and pour over the jus
Also goes well with green beans or some Kale