British

Lamb Chops with Garlic & Lemon Swiss Chard and Rosemary Potatoes

Name: Lamb Chops with Garlic & Lemon Swiss Chard and Rosemary Potatoes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: british
Ingredients: 4 thick lamb chops (loin or double-cut); 2 garlic cloves, grated; 1 tablespoon fresh rosemary, finely chopped; Zest of ½ lemon; 2 tablespoons olive oil; Salt and black pepper; 4 medium russet or Yukon Gold potatoes, peeled and cut into 2cm cubes; 3 tablespoons olive oil; 2 sprigs rosemary; 2 garlic cloves, lightly crushed; Salt; 1 large bunch Swiss or rainbow chard (about 1 lb / 450g); 2 tablespoons olive oil; 3 garlic cloves, thinly sliced; 1 small red chilli, finely chopped (or ¼ teaspoon chilli flakes); 1 tablespoon lemon juice and the zest of 1 lemon; 2 tablespoons pine nuts; Salt and black pepper

Thick lamb chops rubbed with rosemary, garlic and lemon, seared in a hot pan, crispy rosemary potatoes, and rainbow chard wilted with garlic, chilli and lemon, finished with toasted pine nuts.

1 hr 15 mins

Getting Somewhere

Serves 4

DFGF

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Nutrition per serving

640

Calories

38g

Protein

34g

Carbs

38g

Fat

Ingredients

Serves4

4 thick lamb chops (loin or double-cut)
2 garlic cloves, grated
1 tablespoon fresh rosemary, finely chopped
Zest of ½ lemon
2 tablespoons olive oil
Salt and black pepper
4 medium russet or Yukon Gold potatoes, peeled and cut into 2cm cubes
3 tablespoons olive oil
2 sprigs rosemary
2 garlic cloves, lightly crushed
Salt
1 large bunch Swiss or rainbow chard (about 1 lb / 450g)
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 small red chilli, finely chopped (or ¼ teaspoon chilli flakes)
1 tablespoon lemon juice and the zest of 1 lemon
2 tablespoons pine nuts
Salt and black pepper

How to make it

1. Season the lamb Mix the garlic, rosemary, lemon zest and olive oil with a good pinch of salt and pepper. Rub it over the chops and leave them at room temperature while you do the potatoes.

2. Get the potatoes going Heat the oil in a large frying pan over medium-high heat. Add the potato cubes in one layer and leave them alone for 5 minutes so they colour, then turn. Keep going for 20–25 minutes, turning every few minutes, until golden on all sides and soft inside. Add the rosemary sprigs and crushed garlic for the last 5 minutes and season with salt.

3. Toast the pine nuts In a small dry pan over medium heat, shake the pine nuts for 2–3 minutes until golden. Watch them, they burn fast. Tip them into a bowl.

4. Prep the chard Wash the chard well. Cut the stems into thin slices and roughly chop the leaves. Keep stems and leaves separate.

5. Cook the lamb Get a heavy pan very hot. Sear the chops 3–4 minutes a side for pink, and stand them on their fat edge for a minute to render it. Rest them on a warm plate for 5 minutes. They keep cooking while they rest.

6. Cook the chard While the lamb rests, heat the oil in a large pan. Add the sliced garlic and chilli for 1 minute, then the chard stems for 3 minutes until they soften. Add the leaves, season and toss for 2–3 minutes until just wilted. Off the heat, squeeze in the lemon juice and add the zest.

7. Plate up Chard first, potatoes beside it, lamb on top. Scatter the pine nuts over the chard and spoon over any resting juices.