Lemon, Rosemary pan fried Lamb Chops served with Roast Potatoes

Serving: 4

Ingredients

  • 4 lamb chops, trimmed

  • Juice of 1 lemon

  • 100 g Dijon mustard

  • 4 sprigs of rosemary

  • 10 ml (2 tsp) fresh coriander, chopped

  • 125 ml (½ cup) white wine

  • 100 ml extra virgin olive oil

  • Salt and freshly ground black pepper, to taste

  • 800 g Ronaldo red skin potatoes, halved

Directions

  1. Lay the chops into a shallow tray and set aside.

  2. In a mixing bowl, mix together the lemon juice, mustard, rosemary, coriander, wine and olive oil.

  3. Pour over the chops and mix to combine.

  4. Leave to marinate for about 30 minutes.

  5. Heat a little olive oil in a frying pan and cook the chops over high heat, for about 2 minutes on each side.

  6. Preheat the oven to 180ºC.

  7. Toss the potatoes into the marinate mixture and bake until cooked and crispy, for about 20 minutes.