Lemony Lamb chops with potatoes

A simple, all in one dish approach


8 lamb chops
650g peeled and chopped potatoes
2 teaspoons of dried mint
Generous handful of chopped parsley
Juice from two lemons

Cooking guide

Take an oven proof dish, and lay the chops in the bottom. Sprinkle the potatoes around the
chops and drizzle olive oil over the meat and potatoes. Sprinkle the mint over the top. Add
the lemon juice (you can add some lemon zest too if you like it really lemony) and then salt
and pepper to season.

Cook for 1 hour at 200C.

Add the parsley at the end and serve.