Lemony lamb chops with crushed new potatoes

Method

1. Place the potatoes in a saucepan of cold salted water, bring to the boil and simmer for 10-12 minutes until just tender.
2. Meanwhile, mix the oil with the lemon zest and the thyme. Season the lamb and, when the potatoes are nearly cooked, heat the oil mixture in a frying pan over a high heat. Add the chops and cook for 2-3 minutes on each side until browned all over and just cooked through.
3. Remove the lamb and set aside to rest, then add the garlic to the pan and stir for 1 minute. Add the wine and bubble for a couple of minutes, then add the lemon juice, stock and redcurrant jelly. Bring to the boil and simmer for 2 minutes, stirring, to make a gravy.
4. Drain the potatoes and lightly crush with a fork, then stir through the butter and parsley. Serve the potatoes with the lamb chops and the gravy, along with seasonal vegetables, if you like.