serves 4

ingredients 

16        lamb cutlets                    20 cherry tomatoes on the vine

1          lemon                                                                    green beans top and tailed

2-3       sprigs of fresh rosemary                            8 potatoes peeled and chopped  

3          cloves of garlic crushed                              4 parsnips peeled and chopped

good slug of extra virgin olive oil                         splash balsamic vinegar

salt and pepper to taste

 method

• Cut the lemon in half and slice zest (not including pith) off lemon into pieces. Place lemon and rosemary stripped from stem and a glug of oil into a mortar. Bash with the pestle to release the flavours of the herb and lemon.

• Place cleaned lamb cutlets into tray or marinating dish, add the lemon marinade,garlic and a good squeeze of lemon juice.

• Massage the marinade into the cutlets with your hands. Really get into it. Add a sprinkle of salt.

• Refrigerate for at least a few hours but preferably overnight.

The Vegetables

• Pre-heat the oven to 180degrees. Place cherry tomatoes 5 to a vine on a baking tray and splash with vinegar and olive oil. Roast in oven for about 15 minutes or just as they are about to burst

• Boil the potatoes and parsnips together. Mash together as you would for potatoes

• Steam or boil beans until just tender

 The Chops

• Heat a pan or grill to very hot. Add chops and some of the lemon and rosemary. Grill for 2 -3 minutes on both sides

 To Serve

• Make a tall mound with the mash and stack the chops around it with the bone pointing upwards - sort of like a crown

• Place tomatoes still on the vine and the beans with the rest. Serve - YUM!!