Lamb chops with New Potatoes and Shallot Dressing

Name: Lamb chops with New Potatoes and Shallot Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 tbsp. oil; 2 lamb cutlets; One small stalk of rosemary; Salt and pepper to season; 150 g (5oz) new potatoes; 75 g (3oz) frozen peas; 1 shallot; 1 tbsp. each capers and red wine vinegar; 2 tsp. extra virgin olive oil

This simple recipe makes the perfect mid-week meal for 1

By The GH Kitchen TeamPublished: 02 October 2008

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Food, Dishware, Serveware, Ingredient, Plate, Tableware, Meat, Glass, Garnish, Stemware,

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Yields:

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Ingredients

1 Tbsp. oil
2 lamb cutlets
One small stalk of rosemary
Salt and pepper to season
150 g (5oz) new potatoes
75 g (3oz) frozen peas
1 shallot
1 Tbsp. each capers and red wine vinegar
2 tsp. extra virgin olive oil

Directions

1. Step 1
  Rub 1tbsp oil over 2 lamb cutlets. Strip the rosemary from one small stalk and roughly chop. Rub on to the lamb and season with salt and pepper.
2. Step 2
  Bring a small pan of water to the boil and cook 150g (5oz) halved new potatoes for 15min until tender, adding 75g (3oz) frozen peas for the last 4min of the cooking time.
3. Step 3
  Heat a frying pan and fry chops for 3-4min on each side until just pink on the inside. Transfer to a warm plate.
4. Step 4
  Mix together 1 finely chopped shallot, 1tbsp each capers and red wine vinegar, and 2tsp extra virgin olive oil to make a dressing. Drain potatoes and peas and return to pan.
5. Step 5
  Add dressing and toss together gently. Serve with the lamb chops.
  
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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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