Lemony lamb chops with crushed new potatoes recipe

Place the potatoes in a saucepan of cold salted water, bring to the boil and simmer for 10-12 minutes until just tender.

Meanwhile, mix the oil with the lemon zest and the thyme. Season the lamb and, when the potatoes are nearly cooked, heat the oil mixture in a frying pan over a high heat. Add the chops and cook for 2-3 minutes on each side until browned all over and just cooked through.

Remove the lamb and set aside to rest, then add the garlic to the pan and stir for 1 minute. Add the wine and bubble for a couple of minutes, then add the lemon juice, stock and redcurrant jelly. Bring to the boil and simmer for 2 minutes, stirring, to make a gravy.

Drain the potatoes and lightly crush with a fork, then stir through the butter and parsley. Serve the potatoes with the lamb chops and the gravy, along with seasonal vegetables, if you like.