Lamb Chops, Diamond Jackets and Minted Pea Puree

Dinner doesn’t get much simpler than this; my snazzy lattice etched potato halves with lamb chops cooked alongside. To go with it, pea puree from frozen petits pois and a few mint leaves (or sauce from a jar) is both sauce and vegetable. Roast tomato halves are another good addition and can be cooked at the same time.

Serves 2
Prep: 15 min
Cook: 40 min

2 potatoes, approx 250g each
1 tbsp olive oil
Maldon sea salt
4 lamb chops or cutlets
1 tbsp vegetable oil
150g frozen petits pois
5 mint leaves or 1 tsp English mint sauce
1 tbsp thick yoghurt or cream
cold butter

I converted long ago to this way of baking potatoes. They are halved lengthways, etched ½ (half) cm deep with a wide lattice, smeared with olive oil and a sprinkling of Maldon sea salt, laid on tin foil and popped into a cold oven turned to 220C/gas mark 7. They are ready after 30-40 minutes. When they look almost ready, place the oiled chops in their own pan (I use a small frying pan), seasoned on both sides and, if you can be bothered, the fat cut in a tiny lattice. Roast for 10 minutes or until done to your liking. Meanwhile, boil the peas, drain and liquidize with 1 tbsp yoghurt, cream or pea cooking water and mint leaves or mint sauce. Serve the potatoes with a nut of butter, alongside chops and sauce.