If you have the time this is best accompanied by a gratin of Mediterranean vegetables (click to view) but a simple ratatouille will suffice.
Ingredients - serves 4
8 small lamb chops
olive oil
leaves from a sprig of thyme
salt, pepper
900g potatoes
2 cloves garlic
4 tbsp olive oil
juice of a lemon
75g pitted black olives, finely chopped
3 tbsp parsley, finely chopped
salt
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Method
1 Peel the potatoes, cut into chunks and boil in salted water together with the cloves of garlic. When tender, drain and mash together then add the chopped olives, lemon juice, olive oil and parsley - season with salt to taste and add more olive oil if you feel it needs it.
2 While the potatoes are boiling, brush the chops with a small amount of olive oil, season with salt and pepper and sprinkle with thyme leaves before frying in a hot pan for about 6 minutes each side. Stand in a warm place to rest for a few minutes then serve on hot plates with olive mash.
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