Father's Day Special: Jordan's Spiced Lamb Chops with Hasselback Potatoes and Coriander Sauce

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour and 10 minutes

Serves: 4

Category: Lamb,Dinner

Ingredients

• 1kg new potatoes
• 2 tbsp salted butter
• 2 tbsp olive oil
• Large bunch of coriander
• medium bunch of mint
• 250g natural yoghurt
• 2 garlic cloves
• 1 green chilli
• 1 lime
• 12 lamb chops
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 2 tbsp fennel seeds

Method

1. Preheat your oven to 180ºC. Take your lamb chops out of the fridge and transfer to some greaseproof paper. 
2. Scrub your potatoes under cold water. Dry with kitchen roll. Warm your butter and oil in a roasting tray for around 5 minutes.
3. One at a time, place your potatoes into a large wooden spoon. Slice widthways 2mm apart through the potato until your knife meets your spoon. This should cut around 3/4 of the way through the potato.
4. Carefully roll your potatoes in the hot fats of the roasting tray. Season generously with salt. Roast in the oven for 20 minutes.
5. Now you can move onto your coriander sauce. Grate the zest of your lime into a food processor and blitz with the herbs, chilli and garlic until finely chopped. Squeeze in the juice of the lime and add the yoghurt. Blitz until smooth. Transfer to a bowl and place in your fridge until ready serve.
6. Now you can start on your spice rub for the chops. Dry fry your spices in your frying pan over medium heat until fragrant to release their natural oils, around 2-3 minutes. Move your spices frequently so they do not burn. Grind in a pestle and mortar or spice grinder and set aside.
7. Take your potatoes out of the oven. Gently baste the potatoes with a spoon, getting the fats into all of the slits. Roast for another 30 minutes.
8. Next, generously season your chops on both sides with salt and pepper and coat in your spice mix. Shake off any excess. Heat a drizzle of oil in a griddle pan over medium-high heat.
9. Place the chops fat-side down into the pan to render out some of the fat. Cook both sides flat in the pan until done - around 5 minutes for medium, 7 minutes for well done. Press down on the fatty parts with your utensil to make them crispy. 
10. Serve immediately with the potatoes from the oven and coriander sauce.

Did your Dad enjoy Jordan's Father's Day special? If you had fun making this meal, you'll find more delicious recipes on Jordan's website, www.foodandwriting.co.uk.