Garlic and herb lamb chops

Serves 6
300g baby potatoes, halved
12 lamb chops
3 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 garlic cloves, crushed
Salt and black pepper
250g asparagus, trimmed
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a saucepan, bring the baby potatoes to a boil for 8-10 minutes or until tender. Drain and set aside.
  3. In a small bowl, mix together the oil, herbs, garlic and salt and pepper.
  4. Arrange the lamb chops on a large baking tray, drizzle half of the herb mix and spread
    to coat.
  5. Remove the tray from the oven and add the baby potatoes and asparagus. Pour over the remaining oil mix and roast for a further 15-18 minutes until the lamb is cooked but still a little pink, and the veg is just tender

Per serving: 427kcals, 19.8g fat (5.6g saturated), 11.1g carbs, 1.4g sugars, 49.7g protein, 2.9g fibre, 0.134g sodium