British Asparagus and Lamb Chop Tray Bake
Serves 2
250g white potatoes, cut into 3-4 cm chunks
4 lamb chops
A few sprigs of rosemary
250g British asparagus
260g frozen peas
Preheat the oven to 200°C.
Boil the potatoes in a saucepan for 10 minutes, then drain.
Place a large frying pan on the heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops and sear on all sides until browned.
Place the potatoes into a medium sized oven tray and nestle the lamb chops in among them. Add the rosemary, asparagus and peas, and roast in the oven for 10 minutes until the asparagus is cooked and the potatoes are crispy.
Serve immediately.