Lamb with Harissa Potatoes and Asparagus

Method

Place the diced potatoes onto a baking tray and roast in the oven on 200 degrees until golden brown and just cooked, this takes around 20-30 minutes.

Remove from the oven, add the asparagus, lemon zest and harissa and mix together, place back in the oven and cook for a further 5 minutes. Remove from the oven and squeeze over the lemon juice.

Meanwhile, season the lamb chops and heat a heavy based frying pan on the stove until it starts to smoke and add a little light rapeseed oil. Cook the chops until they are a deep brown colour on each side but still pink in the middle. Let the chops rest for 3-4 minutes and serve with the potatoes, salad leaves and seasoned yoghurt.