INGREDIENTS
• 2 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 5½ teaspoons fresh rosemary, finely chopped
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 2 lamb loin chops (or shoulder chops if preferred)
• 3 new potatoes
• 1 tablespoon butter
• 1 tablespoon fresh parsley, chopped

METHOD
Marinate the lamb
In a shallow dish, whisk together the red wine vinegar, olive oil, chopped rosemary, garlic, Dijon mustard, and a pinch each of salt and pepper. Add the lamb chops and turn them over a few times to make sure they’re well coated. Leave to marinate at room temperature for about 10 minutes while you get on with the rest.
Boil the potatoes
Pop the new potatoes into a small pot of salted boiling water. Cook for around 8 minutes or until they’re just tender. Drain, then cut them in half.

Dress the potatoes
In a small saucepan, melt the butter over a low heat. Add the halved potatoes along with the chopped parsley and a pinch of salt and pepper. Toss gently to coat, then cover the pan to keep warm.
Cook the lamb
Heat a non-stick frying pan or grill pan over medium-high heat. Take the lamb chops out of the marinade and sear them for about 10 minutes in total, turning once. They should be lovely and golden on the outside and medium-rare in the middle — adjust the cooking time to suit your preference.
Serve chops with potatoes.