Lamb Chops with Rosemary, Black Olive Butter and Parsnip Mash

Preparation time:     20 mins
Cooking time:            30 mins
Serves:                        4

What you need

500g John Penny loin chops or 8 cutlets
Freshly ground black pepper
200g potatoes, cut into quarters
200g parsnips, cut into quarters
125g butter
3 tablespoons milk
few sprigs of rosemary
150g black olives, pitted and finely chopped
Mixed vegetables to serve

How to cook

Preheat the oven to Gas 6, 200°C, fan 180°C, 400°F.

Lay the lamb chops on a baking tray and season with freshly ground black pepper.

Place in the preheated oven and roast for 20-25 minutes or until cooked, turning the chops over halfway through cooking.

Meanwhile make the parsnip mash. Put the potatoes and parsnips into a saucepan and cover with water. Cook for approximately 20 minutes, until soft.

Drain thoroughly and mash with a fork. Season to taste and add 25g butter and milk. Keep warm.

To make the butter, mix the rosemary, olives and remaining butter together, roll into a log shape in a piece of cling film and refrigerate for 10 minutes.

To serve, arrange the mash on plates and top each with two chops, the herb butter and some vegetables or beans.