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.
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.