I cooked this on Tuesday evening for Fig and Phil for our weekly Doctor Who evening. (Full Circle, if you’re interested.) This recipe is from a new cookbook that I picked up today. It’s a present for a friend but I had to try one of the recipes, just to check that it was a good book, didn’t I? It serves four but I scaled it down a little for 3 people.
1 kg of small, new potatoes, scrubbed but not peeled, and halved.
1 lemon, halved and sliced
6 bay leaves
8 lamb loin chops (2 per person)
Salt and pepper for seasoning
1 orange pepper
A handful of fresh mint leaves
1-3 teaspoons of harissa
Preheat the oven to 190
Put the potatoes, lemon slices and bay leaves in a roasting dish. Drizzle with olive oil, put dots of butter on and season with salt and pepper.
Cover with foil and roast for 25 minutes.
At the same time, roast the whole pepper.
After 25 minutes, remove the pepper from the oven and allow to cool.
Remove the foil from the tray, stir the potatoes and roast for another 30 minutes.
10 minutes before the potatoes are due to be ready, heat the olive oil in a large frying pan and brown the lamb chops on both sides.
Tuck the chops in with the potatoes and roast for another 15 minutes.
Whilst the chops are cooking skin and deseed the pepper. Then pop it in a blender with the mint, a little olive oil, salt to taste and the harissa. Add the harissa a teaspoon at a time to suit your taste. It can be quite spicy.
Serve the lamb chops and potatoes, scattered with chopped coriander, with the mint harissa and a light salad.
Delicious – the lamb chops are tasty, the potatoes are lightly crispy and the lemon slices slightly caramelise. A lovely, summery dish. And the harissa is a spicy, minty accompaniment.