- 1½ kg new potatoes, halved (or quartered depending on size)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large garlic clove, crushed
- 2 preserved lemons (we used Belazu), flesh removed and skin finely chopped
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 heaped tsp cumin seeds, crushed
- 8 lamb chops
- bunch mint, leaves chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- peas or salad, to serve
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb.
Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the griddled lamb and peas or salad.