Lamb chops can be a little fatty but this tangy tomato salad lightens the dish perfectly.
|400g (16oz) new potatoes, diced into 1cm cubes|
|3 tbsp olive oil|
|8 lamb chops|
|400g (16oz) cherry tomatoes, halved|
|Juice of half a lemon|
|Juice of a lime|
|A few mint leaves|
|1 tbsp picked parsley leaves|
|A few black olives, cut in half|
|Zest of one lemon|
|Salt and freshly ground black pepper|
Preheat the oven to 200C/400F/gas mark 6. Place the new potatoes on a baking tray. Drizzle with a little olive oil and season with salt and pepper before placing in the oven to roast for 25 minutes. Whilst the potatoes are roasting season the lamb chops with salt and pepper and drizzle with a little olive oil. Heat a frying pan over a high heat and add the chops to the pan. Cook for 2-3 minutes on each side, then remove from the pan and allow to rest for 5 minutes. Put the cherry tomatoes in a large bowl and squeeze over the lime and lemon juice. Drizzle over a tablespoon of olive oil and season with salt and pepper before finally stirring in the parsley, mint and olives. Remove the potatoes from the oven and serve alongside the lamb chops and tangy tomato salad.