Ingredients

• 2 x 2cm/1in thick discs peeled sweet potato
• splash red wine
• 200ml/7¼fl oz beef stock
• 25g/1oz butter
• salt and freshly ground black pepper
• ½ tsp mustard seeds
• toasted
• ground to a powder
• ½ tsp coriander seeds
• toasted
• ground to a powder
• 1 lamb chop
• bone removed
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the fondant potatoes
• place the fondant potatoes ingredients into a lidded saucepan and season
• to taste
• with salt and freshly ground black pepper. Bring to the boil
• then reduce the heat until the mixture is simmering. Cover and simmer for 10-12 minutes
• or until tender. Drain off any excess liquid.
• For the lamb chops
• sprinkle the ground mustard seeds and coriander seeds onto a plate. Dredge the lamb chop in the spices and season
• to taste
• with salt and freshly ground black pepper.
• Place the coated lamb chop onto a baking tray and transfer to the oven for 6-8 minutes (for medium)
• or until cooked to your liking.
• To serve
• spoon the fondant potatoes onto a serving plate and top with the lamb chop.