rosemary and garlic lamb chops, pea and mint puree, parmesan potato wedges and an olive, cherry tomato and red wine sauce

for the lamb chops

make slight incisions in the meat and place pieces of garlic and rosemary into the pockets

season with black pepper, salt and chopped up fresh rosemary

grill these in an oven dish until the lamb is tender and medium rare

for the parmesan potato wedges

chop potatoes into wedges and season generously with olive oil, garlic, rosemary, chilli and parmesan

bake in the oven at about 200 until they're golden brown and soft on the inside

for the pea puree

cook frozen peas by pouring a cup of boiling water over them and allowing them to simmer

they must be slightly crunchy and still bright green (no mushy peas)

then drain the peas and put them into a blender with a handful of fresh mint, teaspoon of olive oil, sea salt, black pepper and a squeeze of lemon juice

blend this together until it becomes a smooth consistency

for the olive, tomato and red wine sauce

use the dish that you cooked the lamb chops in and deglaze the meat juices by pouring about a glass of red wine into the dish and allowing it to simmer

add one diced red onion and let this cook in the juices

then add a punnet of chopped cherry tomatoes, a cup of water and a handful of delicious olives (pitted works best)

allow the sauce to reduce and thicken

so to put this all together you smear a good dollop of the pea puree onto a plate, then your lamb chops on top of this with a generous pile of your parmesan potato wedges and lashing of the delicious sauce, and bon apetit

lambenting lamb chops X