Curried Lamb chops with spiced crushed potatoes

Instructions

1. Pre-heat the oven to 220°C / 425°F / 200°C Fan / Gas Mark 7. Boil the potatoes until tender, drain in colander and allow to cool slightly.
2. Combine 1 tablespoon of the Curry powder with 2 tablespoons of the oil. Line a baking tray with foil and lightly coat with a little oil. Place potatoes onto the baking tray and crush lightly with a spatula, being careful not to break up the potato completely. Brush each potato with the spicy oil and bake in the oven for 30 – 35 minutes until crispy.
3. Meanwhile for lamb chops combine remaining oil, 2 tablespoons of the yogurt, remaining Curry Powder, Garlic and the Black Pepper in bowl, add the lamb to the bowl and turn to coat all over. Pre-heat a griddle pan to high and cook the lamb for around 5 mins on each side or until desire doneness.
4. Grate the zest from the lime into the remaining yogurt and set aside.
5. Add spring onions, tomatoes, mango chutney, Black Onion Seeds and juice from the lime to a large bowl. Add the cooked potatoes and toss to coat.
6. Serve lamb with the spicy potatoes and a dollop of the cooling lime yogurt. Garnish with extra lime wedges and coriander leaf if desired.