Ingredients
2 heaped teaspoons Schwartz Moroccan seasoning
6 tablespoons olive oil
4 lamb chump chops, trimmed
500g small even sized Glens of Antrim rooster potatoes
1 large sprig fresh mint
Salt and freshly ground black pepper
Method
- Mix the Moroccan seasoning and 2 tablespoons of the olive oil in a ceramic dish, add the lamb chops and leave to marinate for at least 1 hour.
- Place the washed potatoes in a pan of salted water and cook gently until just tender. Drain and cut in half.
- Fry the lamb chops in a large pan until cooked through. Remove from the pan and keep warm.
- Toss the halved potatoes in the lamb marinade and sauté in the same pan until crisp and golden.
- Chop most of the mint finely and add with the remaining oil to the pan juices. Heat gently and season.
- Arrange the lamb chops and potatoes on warmed plates and drizzle with the mint oil. Decorate with sprigs of mint and serve immediately.
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