|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
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
Deconstructed Chicken Kiev and Potato Parcels
Enjoy this tasty modern twist on the traditional Chicken Kiev. Layered with thinly sliced potato and oozing in garlic butter, this dish is one you definitely won't want to miss.
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh veg.
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.