Lamb with Rosemary Potatoes and Pickled Mustard Salad.

Simple Food again. Get some really nice Lamb chops and chuck them in a bag. Now pour some Olive Oil into the bag with a table spoon of Mint and some seasoning. Now gently massage the bag so all the flavours cover the Chops.Place in fridge overnight.

For the Rosemary potatoes dice some potatoes and cook until slightly soft. Do not cook to far or before you know it you have mash ! Allow the potatoes to drain well. Heat your oven to 200 degrees C with a baking tray in it to get hot. Now pour some Olive Oil into a mixing bowl and finely chop some fresh Rosemary and mix into the oil. When your oven is at temperature pour some of the oil on to the hot tray and now spread your potatoes evenly spaced across your tray. Now pour some more of the oil over the potatoes and season with sea salt.

Not finely chopped Rosemary !

Cook the potatoes in the Oven for about 25 minutes.

You can cook your chops in the oven but my weapon of choice is the mighty Griddle pan. Get it hot now slap your meat on to it and cook it how you like it. Let it rest.

Beautiful.

The salad was very simple for this dish. Just some mixed leaves, cherry tomatoes, Spring Onions and some sliced Pickled Mustard which you can buy from most Oriental Supermarkets.

Pickled Mustard. Makes a change from a Pickled Onion !

I also made a lovely little Redcurrant and Mint dressing for the salad which was just a tablespoon of Redcurrant jelly to which I added a teaspoon of Mint sauce and then added some most excellent Extra Virgin Olive Oil to form the dressing.

Mix your salad together with the dressing and the Potatoes.

Simple and full of sunshine....Enjoy !