Serves 4 – 6
From Kitchen, Nigella Lawson
12 chunkily cut lamb shoulder chops (about 1-1½kg) or (or your choice of other lamb piece: cubed, cutlets etc.)
3 baking potatoes or 225g other large white-skinned potatoes
3 tbsp garlic-flavoured oil
2 tsp dried mint
1 tsp crushed red pepper flakes
2 tsp kosher salt or 1 tsp table salt
Small handful chopped parsley or generous sprinkling dill fronds, or mixture (optional)
Method Preheat the oven to 200°C.(400 F) Put the lamb chops or cutlets into a shallow roasting pan or half sheet pan.
Wash but do not peel the potatoes, then cut them into 2.5cm dice and tumble them about the lamb.
Drizzle the oil over the lamb and potatoes, and sprinkle with the dried mint, red pepper flakes, and salt.
Zest one lemon over the roasting pan, then juice both lemons and pour in the juice.
Cook in the oven for one hour, not bothering to turn anything over, and feel free to leave in for 1½ hours, if the chops look as though they can take it.
Serve sprinkled with chopped parsley or dill – for (optional) extra Greekish effect – and with a green or tomato salad alongside, should you feel like it, but consider, if you please, bread obligatory.