salt and black pepper
3 tbsp olive oil
1 garlic clove, peeled and lightly crushed
200 g peas
handful of fresh mint leaves, chopped
1 tbsp fresh parsley, chopped
25 g butter, at room temperature
1 Season the lamb chops with salt and black pepper. Heat the olive oil with the garlic in a pan over a medium-high heat, allowing the garlic to infuse the oil for 1-2 minutes. When the oil is hot and shimmering, discard the garlic.
2 Cook the lamb chops for 3-4 minutes on each side, until their outsides are crisp and browned but their centres are still pink. Remove to a plate and cover with tin foil to rest.
3 Meanwhile, for the purée, place half of the peas into a small blender with the mint, parsley and butter. Whizz until smooth. Season with salt and pepper and stir in the remaining peas.
4 Serve the chops with the pea purée and baby new potatoes or sweet potato wedges.