Lamb Chops with New Potatoes & Avocado on Arugula

 

Inspired by a recipe from Nigella's cookbook Nigellissima, this lovely fresh, lean and tender New Zealand Rack of Lamb is simply seasoned and grilled with a handful of sautéd new potatoes and served on a bed of bright green arugula with some sliced avocado and good quality shaved Parmigiana. As she says, "If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes. Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness". Bronzedness? I don't know if that's a word, but it's certainly a fabulous recipe, and one that I make over and over again.

Lamb Chops with Fingerling Potatoes on Arugula
Serves 2
Recipe adapted from Nigella Lawson's Nigellissima

1 lb new potatoes, washed and halved but not peeled
2 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 tsp dried mint
1/2 tsp celery seeds
1 rack of New Zealand lamb, cut into single chops
3 1/2 oz wild arugula

1 avocado, spooned as big lumps
1 tsp Maldon salt & fresh ground black pepper

Shaved parmigiana, for garnish

Put the halved new potatoes on to steam. Place the lamb chops in a dish that will fit them all in a single layer and coat with 2 tablespoons of olive oil, the red pepper flakes, dried mint, celery seeds and salt, then turn them until they're well coated. Leave to marinate for 10 minutes. 

Set a large nonstick pan on medium high. When it's hot, place the lamb chops and the spiced oil to the pan and grill about 3 minutes per side for medium rare, or longer for more well done. While the chops cook, check that the potatoes are tender, which they should be by now, in which case, turn the heat off under the steamer. 

Arrange the arugula on a large platter and when lamb is done, but still juicily pink, arrange on top of the greens. Meanwhile, tip the steamed potatoes into the same non stick pan with the residual spiced oil, and fry cut side down for 3-4 minutes, then turn them over and fry for another 3 minutes, shaking the pan every now and again to make them tumble and turn in the hot oil. Using a slotted spatula, transfer the potatoes to the platter and garnish with the avocado and shaved Parmigiana. Season with a flurry of Maldon salt and pepper, and enjoy.