ROSEMARY LAMB CHOPS WITH HOT PEAS & POTATOES SALAD

Serves 2

Time: 35-40 minutes

For the lamb chops

6 small or 4 big lamb chops of 1 1/2'' thick

1 tsp rosemary crushed 

1 tbs melted butter

Salt & pepper

2 garlic cloves minced

For the pea and potato salad

1 cups green peas

3 potatoes halved

1 small onion chopped finely

1 garlic clove chopped finely

1 red chilli deseeded, sliced thinly

Salt & pepper

2 tbs thick yoghurt

1 tsp chopped mint ( optional )

Method

In a bowl, mix the melted butter, salt, pepper, garlic and rosemary. Rub this marinade on the lamb chops and keep them aside.  

Boil the peas and potatoes in a pot. Strain and keep it aside till further use.

Heat a griddle pan or a cast iron pan very hot. Sear the lamb chops well. Cook the edges so that the fat is rendered well. This will take about 3 minutes on each side for rare and medium rare increase a minute or two. Remove and keep it warm.

In the same pan, wipe off the excess fat, and tip in the onions, garlic and chillies. Saute them for a minute and add the peas and potatoes. Season it well.

Remove from the heat and add the yoghurt and the mint leaves. Give it a nice stir. At this stage the yoghurt might look like curdled but don't worry, just spoon it over.

To serve the dish, spoon the pea and potato salad first and then arrange the lamb chops on the top. Serve with lemon wedges if you want.