Lemony lamb chops grilled and served with an olive mash – an impressive and light supper that’s ready in under 30 minutes.

What You’ll Need:

• 4 lean lamb chops or cutlets
• Salt and freshly milled black pepper
• 5ml/1tsp dried oregano
• Grated zest of 1 lemon
• For the Olive Mash:
• 450g/1lb potatoes, peeled and diced
• 60ml/2tbsp olive oil
• 1 small garlic clove, peeled and finely chopped or 5ml/1tsp garlic paste or purée
• 50g/2oz green or black olives, drained and finely chopped
• 30ml/2tbsp freshly chopped flat-leaf parsley

What To Do: 

1. For the olive mash; boil the potatoes until tender, drain and mash with the seasoning, olive oil and garlic. Stir through the olives and parsley.
2. Meanwhile, place the lamb on a chopping board and season with salt and pepper. Sprinkle on both sides with the oregano and lemon zest.
3. Cook the chops under a preheated grill for 12-16 minutes, turning once.
4. Serve the chops with the mash and seasonal vegetables.

Recipe from www.simplybeefandlamb.co.uk.