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Serves: 4
Oven Temp: 200°C / Gas Mark 6Method
- Mix olive oil, garlic and chilli in a shallow bowl.
- Coat each lamb chop in the marinade and allow to rest for about 10 minutes. When the lamb is ready, place under a hot grill and cook for 6 – 7 minutes on each side, cover and keep warm while you finish preparing the potatoes and vegetables.
- To make the roasted vegetables: Roughly cut the vegetables into 2 inch pieces (cubes or triangular shaped) and toss in olive oil, balsamic vinegar, salt, pepper and crushed garlic. Place onto a large tray and roast in a hot oven for 20 minutes, or until the vegetables are tender and slightly charred.
- To make the basil mash: Boil the potatoes in salted water until tender for about 20 – 25 minutes, drain, replace the lid and rest for three minutes. Add the butter and milk while you mash the potatoes. Stir in the chopped basil, salt and pepper. Pile the mash onto warm serving plates, top with grilled chops and spoon vegetables with their juices over the top.
Ingredients
- 8 Northern Ireland Farm Quality Assured lamb chops or lamb leg steaks
- 4 tbsp of olive oil
- 1 Clove of garlic crushed
- 1 Large pinch of chilli flakes
For the roasted vegetables:
- 1 Courgette
- 1 Aubergine
- 1 Red onion
- 1 Red pepper
- 3 tbsp of olive oil
- 1 tbsp Balsamic vinegar
- Salt and pepper
- 1 Clove of crushed garlic
For the basil match:
- 900 g Maris Piper potatoes peeled and quartered
- 50 g Butter
- 120 ml Milk
- Salt and freshly ground pepper
- 1 tbsp Chopped basil
