Loin lamb chops on minted pea and potato mash

Make sure that you don’t overcook the peas to ensure that the purÈe retains a brilliant green colour.
Serves 4

8 loin lamb chops
1/2 teaspoon coarsely crushed black pepper
2 tablespoons olive oil
3 tablespoons small, fresh mint leaves

For the minted pea and potato mash:
450g/1lb floury potatoes, such as Maris Pipers
350g/12oz frozen peas
2 tablespoons chopped mint
50g/2oz butter
2 tablespoons double cream
Salt and freshly ground black pepper

For the minted pea and potato mash, peel the potatoes and cut them into large chunks. Put them into a pan with plenty of cold water to cover and some salt, bring to the boil and cook for 20 minutes.
Meanwhile, cook the peas in another pan of boiling salted water for 3-4 minutes. Drain well, tip into a food processor and add the chopped mint and butter. Process until smooth and set aside.
Season the chops on both sides with the pepper and a little salt. Heat the oil in a frying pan over a medium-high heat, add the chops and fry them for 3-4 minutes on each until golden brown, adding the mint leaves about 30 seconds before the end of the cooking time
Whilst the lamb is cooking, drain the potatoes well, return them to the pan and mash until smooth. Beat in the pea purÈe, cream and some seasoning to taste. Spoon the minted pea and potato mash into the centre of 4 warmed plates and rest two of the lamb chops on top. Scatter over any mint leaves left in the pan and serve.