Method
Step 1
Preparation: Prepare all the ingredients as indicated above. Put the kettle on to boil. Gently melt the butter in a small pan.
Step 2
Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.
Step 3
Baby potatoes: Place a saucepan of lightly salted, boiling water on high heat. Boil the potatoes for 15 minutes. When done, remove with a slotted spoon and set aside in a colander to cool. NB: Keep the water to cook the beans.
Step 4
Green beans: Return the baby potato saucepan and water to the stove on high heat. When the water is boiling, add the green beans and cook for 3 minutes. Drain, drizzle with olive oil and season to taste. Keep warm.
Step 5
Potato salad: Mix these ingredients in a large bowl – mayo, mustard, spring onion, HALF the lemon and HALF the lemon zest. Season to taste.
Step 6
Herb butter: Mix these ingredients in a small bowl – butter, parsley, mint, HALF the lemon and HALF the lemon zest. Season to taste.
Step 7
Lamb chops: Rub both sides of each lamb chop with salt, pepper and olive oil. Place a large, dry frying pan on high heat. When hot, add the chops and sear for 3 minutes either side until golden and still slightly pink in the middle. Using tongs (or two spoons) hold the fat side of the chop on the pan for 2 minutes until nice and golden.
Step 8
Serve the lamb chops topped with herb butter and a side of green beans and potato salad.