This Lamb chops with Asparagus, Potatoes and Peas makes for the perfect springtime alternative to the traditional Sunday roast.
- 4 lamb chops
- 250g white potatoes
- 250g asparagus
- 260g frozen peas
- A few sprigs of rosemary
- Preheat the oven to 200 degrees.
- Place a medium pan of water onto boil while you chop your potatoes into 3 to 4cm chunks. Add the potatoes to boiling water and cook for 10 minutes, then drain.
- Place a large frying pan on the heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned. Alternatively, grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat.
- Place the potatoes into a medium sized oven tray and nestle the lamb chops in amongst them. Add the rosemary, asparagus spears and peas and roast in the oven for 10 minutes until the asparagus is cooked and the potatoes are crispy.
For a sophisticated Lamb chops with Asparagus “fine-dining” look, plate the lamb and asparagus individually (as shown), and serve the potato and peas as sides.