Rosemary Lamb Chops with Garlic Mash and Port Jus

Simple British food at its best - I just don't think you can beat the flavour of Welsh lamb, especially when cooked like this. The garlic mash makes this dish a little more special and the gravy made from the juices of the meat with a cheeky shot of Port finishes it off wonderfully.

Serves 2

Ingredients:

For the Mash:

2 Large floury potatoes (diced)

2 Large garlic cloves

2 Tbsp Soured Cream

50g Salted Butter

For the Lamb chops:

4 Good quality lamb chops

2 Tbsp Garlic infused rapeseed oil

2 Tbsp Rosemary infused rapeseed oil

Tbsp Chopped rosemary

Salt & Freshly Ground Black Pepper

Method:

1. In a mixing bowl, coat the chops in the oils, rosemary, salt and pepper, cover and leave to marinate for at least 2 hours in the refrigerator.

2. Preheat the oven to 190c.

3. Chop the ends off of the garlic cloves, dip them in oil and roast alongside the chops for 20 mins. Remove from oven and leave to rest in a warm place, reserving the juices in a small pan.

4. Whilst the chops are roasting, bring the potatoes to the boil in salted water for 25-30 mins or until soft, then drain and return to the pan.

5. Add the butter, soured cream and squeeze out the roasted garlic pulp from its papery skin and mash all together, whisking and mashing until there are no lumps left. Keep warm.

6. Heat the meat juices on the hob, add a shot of Port and some water and reduce until it reaches the desired consistency. If your meat didn't leave you with much juice, add a lamb stock cube.

You could always cheat and use granulated gravy and just add the port and meat juices to it and stir well!

7. Serve the chops on top of the garlic mash, with some of your favourite steamed vegetables and add the gravy. Simple!