Lamb With Harissa Potatoes & Asparagus


1. Place the diced potatoes onto a baking tray and roast in the oven on 200 degrees until golden brown and just cooked. This usually takes around 20-30 minutes.

2. Remove from the oven, add the asparagus, lemon zest and harissa and mix together. Place back in the oven and cook for a further 5 minutes. Remove from the oven and squeeze over the lemon juice.

3. Meanwhile, season the lamb chops and heat a heavy-based frying pan on the hob until it starts to smoke. Add a little light rapeseed oil. Cook the chops until they are a deep brown colour on each side but still pink in the middle.

4. Let the chops rest for 3-4 minutes and serve with the potatoes, salad leaves and season yogurt.

Credit: Gelf Anderson, executive head chef at River Cottage


Prep time: 20 Minutes

Cook time: 35 Minutes

Serves: 2

  • 2 medium-sized maris piper potatoes, peeled and diced into 1 cm cubes

  • 1 bunch of English asparagus, tough ends removed and chopped into 3 cm lengths

  • 2 tablespoons of good quality harissa

  • 1 lemon, zest and juice

  • 4 lamb chops