|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
Lamb and orange isn't necessarily the first combination that 'springs' to mind, but trust us - this one works!
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.
This campaign was originally produced in the framework of a programme co-financed by the European Union