10-12 lamb loin chops
800 grams Agria potatoes, scrubbed
1 cup frozen peas
2 handfuls mesculen leaves or rocket
60 grams butter at room temperature
3 anchovy fillets, finely chopped
1 tablespoon capers, chopped
2 cloves garlic, crushed
2 tablespoons finely chopped, flat leaf parsley
freshly ground pepper
Anchovy butter: Combine all the ingredients in a bowl and season with pepper.
Cut the potatoes into large bite-sized pieces and cook in boiling salted water until just tender. Add the peas to the potatoes and boil for another 2-3 minutes then drain well. Tip back into the pot and lightly break up some of the potatoes with a fork. Add a spoonful of the anchovy butter and stir it through. Cover and keep warm.
Season the chops with salt and pepper. Heat a little oil in a sauté pan and cook the chops for 3-4 minutes each side or until done to your liking.
To serve: Place the salad leaves, potatoes and peas on plates. Top with the chops and place a small dollop of anchovy butter on each.
Cook’s tip: The lamb chops can have the bone in or be fully boned.