- 8-12 lamb rib chops
- 6 rosemary sprigs, chopped
- 1 garlic clove, crushed
- 2 T olive oil
- ½ t sea salt
- Freshly ground black pepper
- Watercress, for serving (optional)
- For the parsley potato cake:
- 1 kg baking potatoes
- 3 T olive oil
- 4 T flat-leaf parsley chopped
- 2 garlic cloves, crushed
- Sea salt and freshly ground black pepper, to taste
Trim any excess fat from the chops. Mix together the remaining ingredients, except the watercress, and spoon over the chops. Allow to stand for 30 minutes.
Pan-fry, fat first, then on both sides until nicely browned and still pink inside. Serve with the parsley potato cake. If you like, garnish with watercress.
To make the parsley potato cake, preheat the oven to 190°C. Peel the potatoes and slice very thinly. Mix the olive oil, parsley, garlic and seasoning in a large bowl. Add the potatoes and mix well. Oil a 20 cm round cake tin and line with baking paper. Pack in the potatoes. Cover with a round of baking paper and bake for 30 minutes, or until starting to soften. Uncover and bake for another 30 minutes, or longer, until the potatoes are very soft and well browned.