Lamb with a tasty tangy zing…in 25 minutes. You can make it on the barbecue, too
Ingredients
- 500g bag new potato
- zest 1 lemon
- 1 tbsp olive oil
- 4 x 140g/5oz lamb chops or steaks
- 250g pack cherry tomato
- 1 garlic clove, crushed
- 250g bag baby spinach
Method
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Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
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Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
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Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.