|Sat Fat 7g|
Preheat the oven to 220*c / gas 7
Boil the potatoes in salted water for 5 minutes, drain.
In a frying pan, add 1 tbsp of the olive oil, the drained potatoes and cook for 5 minutes over a medium heat. Now add the garlic and continue frying. Next goes in the peppers and harissa spice and continue cooking for 5 minutes. Season with a little salt and transfer the potatoes to an oven tray. Pour over the lamb stock, add the apricots and olives and pop into the oven for 10-15 minutes.
Meanwhile add the remaining 1tbsp of olive oil and cook the lamb chops until browned on both sides, you may need to do this in 2 batches. Season the lamb.
Take the tray out from the oven, stir in the spinach, pop the lamb chops in the tray, sprinkle over the rosemary and cook for a further 10 minutes and serve at the table in the tray.
See this recipe in action in the accompany video below. Check out more potato recipe videos on Love Potatoes' video hub.
500g Smooth (such as Desiree), peeled and diced
8 lamb chops, fat trimmed
2tbsp olive oil
2 garlic cloves, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2tsp harissa spice
12 black olives
50g dried apricots, roughly chopped
150ml lamb stock
1 small bag of baby spinach
1tbsp chopped flat leaf parsley
This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!
Chinese pepper steak & potato stir-fry
Sizzle up your week with this Chinese Pepper Steak & Potato Stir-fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
A recipe created by Michel Roux Jr for British Sausage Week 2015