Mustard Herb Lamb Loin Chops with Quick Smashed Potato

For when you haven’t the time for the slow lamb to cook.

Serve with 2015 Cabernet Sauvignon, 2016 Maurice or 2017 Malbec.

Ingredients

2 thick lamb loin chops per person

1 garlic clove, (peeled)

enough olive oil to contain the smashed herbs and cover all the chops

1heaped teaspoon of Dijon mustard

salt and pepper

rosemary leaves, bay leaves, thyme, parsley, scant lavender

a few walnut halves lightly toasted (optional)

Method

The lamb chops should be at room temperature before you start cooking.

Into a mortar and pestle, place the garlic, salt and pepper, herbs and lightly smash to release the oils. Add the olive oil and mustard and mix through to make a paste which you can massage into all the chops. Set aside in a bowl to marinate whilst you get the potatoes on. Better to err on the side of minimal herbs as too much rosemary can taste medicinal and so too an excess of lavender.

Heat your grill or pan without oil, (the marinade’s oil should be enough to stop the chops from sticking. Place the chops on the pan and try to cook the fat first. Then cook to your required degree of doneness. The thicker the chops the easier it is to get them to medium rare and still have a nice crustiness. I always cook them more on that first side and give them very little time on the other. (If the chops are sticking, add a slick of oil to cover the base.)

Smashed Potatoes

Ingredients

1 potato per person (cut into even small pieces for quicker cooking)

butter (enough butter to cover the bottom of the saucepan when melted.)

milk (enough milk to leave the top layer of chopped potatoes uncovered)

salt and pepper

1 spring onion (sliced)

Parmesan cheese grated (optional)

Method

Your pot should have a small circumference but high sides so the milk won’t boil over the sides. It is messy to clean up but gets you to the table faster. Cover the bottom of your pot with water and then throw it out. Add the butter to cover the bottom of the pan when melted. Add the chopped potatoes and pour in enough milk to just cover just below the top layer of potatoes. Then season with salt and pepper. Basically you are cooking your potatoes in milk and butter instead of water first. Top with the pot’s lid and bring the milk to the boil and turn down the heat so it simmers. Keep the lid on the pot. You’ll notice the milk may try to boil over the sides so just leave the lid slightly ajar to let out some steam to avoid that.

When the potatoes are cooked through and soft, pour off some milk and reserve it. Mash the softened potatoes with a fork and don’t worry about a few little lumps- call it smashed potatoes. Add the chopped spring onion and the grated Parmesan. If the mash is too stiff, add back some of the milk you reserved. You may not need it all.

Serve a dollop with some greens.