Marinated lamb chops with baked potatoes and apples recipe

Serves 4 1 kg lamb chops 2 tablespoon olive oil For the marinade: 100g pitted Spanish black olives 1 x 50g tin salted anchovies, including the oil 1 tablespoon salted capers rinsed ½ fresh red chilli, or to taste 1 rosemary sprig, leaves stripped 3 tablespoons extra virgin olive oil freshly ground black pepper For the potatoes: 500g waxy potatoes, peeled and sliced into ½ cm thick slices 500g cooking apples, peeled, cored and cut into large cubes 200g onions, sliced 3 garlic cloves, sliced juice of ½ lemon 100ml extra virgin olive oil 100ml dry white wine 1 bay leaf sea salt and freshly ground black pepper Put all the marinade ingredients in a food processor and blitz to make a paste. Don't add any salt as there will already be a lot in the anchovies, just add a few twists of freshly ground black pepper if you wish. Cover the meat in the paste and leave it to marinate in the fridge for a minimum of 12 hours, ideally 24 hours. Heat the olive oil in a large frying pan until it shimmers; fry the chops for 3 minutes on each side depending on the size of the chops. Rest for a couple of minutes. In the meantime, preheat the oven to 150C. Mix all the ingredients for the potato dish together, place on a baking tray and bake for 10 minutes. Then turn the oven up to 220C and bake for another 15–20 minutes. Place the potatoes on four warmed plates and place the lamb on top, finished off with a drizzle of olive oil. • For more recipes using Spanish olives visit olivesfromspain.co.uk