- 500g bag new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 x 140g/5oz lamb chops or steaks
- 250g pack cherry tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 garlic clove, crushed
- 250g bag baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.
BBQ it or make it quicker
Barbecue the lamb and cook the tomatoes alongside in a small roasting tray. To make it quicker, heat the grill, but omit the rest of step 1. Tip a large, drained can of butter beans into the pan with the garlic and cook as above.