1.5 kg chat potatoes, halved (or quartered depending on size)
2 tbsp olive oil
1 large garlic clove, crushed
2 preserved lemons, flesh removed and skin finely chopped
1 heaped tsp cumin seeds, crushed
8 lamb chops
bunch mint leaves chopped
peas or salad, to serve
- Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil. Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow. Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic, preserved lemon and cumin. Keep warm while you cook the lamb.
- Rub the lamb chops with the remaining oil and season. Heat a chargrill pan and cook for 3 mins each side or until cooked to your liking. Season the potatoes and stir in the mint, then serve with the lamb and peas or salad.