1½ kg new potatoes, halved (or quartered depending on size)
1 tbsp olive oil
1 tbsp garlic infused oil
2 preserved lemons (we used Belazu), flesh removed and skin finely chopped
1 heaped tsp cumin seeds, crushed
8 lamb chops
bunch mint, leaves chopped
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 infused oil, preserved lemon and cumin. Keep warm while you cook the lamb.
Rub the lamb chops with the remaining oil and season. Heat a griddle 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 griddled lamb and salad.
Recipe adapted from: Good Food