Lamb chop platter with cheesy potato skins

Method

1. Season the lamb chops generously with salt and pepper, then put in a shallow dish. Rub in the garlic, rosemary and olive oil, until completely coated, then return to the fridge.
2. For the potatoes, heat the oven to 220°C fan/gas 9. Bring a large pan of salted water to the boil, add 3 of the potatoes and simmer for 20 minutes. Drain, transfer to the oven and bake for 1 hour until very crisp.
3. Meanwhile, peel the remaining 2 potatoes and either cut into fine matchsticks or, for something easier, use a coarse grater to create long shards. Half-fill a small saucepan with oil, bring it to 150°C (a cube of bread will brown in about 30 seconds), then deep-fry the potato sticks or shards until crisp. Drain on kitchen paper, sprinkle with salt, then set aside.
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4. When the baked potatoes are ready, remove from the oven and cut them in half. Scoop out the flesh and push through a potato ricer into a saucepan (or mash well if you don’t have a ricer). Turn off the oven and put the potato skins back in to keep warm. Set the pan over a medium heat, then use a whisk to beat in the garlic, butter, cream and cheese until thoroughly combined. Set aside.
5. To cook the lamb chops, set a large frying pan over a high heat, add a drizzle of olive oil, then the lamb chops in a single layer. Fry for 2-3 minutes on each side. Transfer to a plate to rest for 5 minutes. Meanwhile, make a sauce. Turn the heat down to low-medium, sprinkle in the flour, then pour in the stock while stirring and scraping off any bits stuck to the pan. Add a splash of wine (if using), then leave to bubble and thicken for 3-5 minutes.
6. To serve, reheat the cheesy mash if needed, then spoon into the potato skins and scatter with the chopped chives. Put the lamb, potatoes and asparagus on a platter with the crispy potato sticks/shards. Serve the lamb sauce alongside.