4 lean lamb chops or cutlets
Salt and freshly milled black pepper
5ml/1tsp dried oregano
Grated zest of 1 lemon
For the Olive Mash:
450g/1lb potatoes, peeled and diced
60ml/2tbsp olive oil
1 tsp garlic oil
50g/2oz green or black olives, drained and finely chopped
For the olive mash; boil the potatoes until tender, drain and mash with the seasoning, olive oil and garlic infused oil.
Stir through the olives and parsley.
Meanwhile, place the lamb on a chopping board and season with salt and pepper. S
prinkle on both sides with the oregano and lemon zest.
Cook the chops under a preheated grill for 12-16 minutes, turning once.
Serve the chops with the mash and seasonal vegetables.
Recipe adapted from: Good Food