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
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