Simple, good food with lots of love and another special secret ingredient!
Place 6 lamb loin chops into a dish, add a small handful of rosemary leaves, thyme and a good grinding of coarse salt & black pepper. Add 1/4 cup olive oil and mix to coat the lamb chops all over. Leave to stand for 20 minutes.
Peel and quarter 8 large potatoes, place in a pot with cold, salted water on high heat and boil for 15-20 minutes.
Place the lamb chops upright (on the fatty side) into a frying pan on high heat to render down some of the fat and make it nice and crispy. Once browned, turn the chops onto their flat side and cook for 2,5 minutes on each side. Once done, remove from heat and leave to rest while finishing off the cooking. Use the remaining juices in the pan as a delicious gravy for the mash.
While chops are frying, place 2 cups frozen baby carrots, 1 cup frozen peas into a microwave dish. Cover with clingwrap and microwave on high for 6 minutes or until cooked through.
Drain water from potatoes, leave them in the covered pot to stand and steam for a minute or 2. Add some milk and butter to taste (or replace with coconut milk) and here’s the secret ingredient – 0,5 to 1 teaspoon of dijon mustard, pinch of salt and mash.
We added chickpeas (tinned) dressed with olive oil, vinegar, salt and black pepper as an extra nutritious side.
Easy peasy and approved by kids!