Ingredients
For the lamb
200g/7oz lamb loin chop
1 tbsp olive oil
salt and freshly ground black pepper
For the roast pepper
½ romero red pepper, stalk left on
1 tbsp olive oil
salt and freshly ground black pepper
For the bubble and squeak
½ large cooked potato
50g/2oz unsalted butter
100g/3½oz Brussels sprouts, trimmed, halved and blanched
1 tbsp olive oil
basil leaf, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the vegetables, drizzle the romero pepper with the olive oil and season with salt and freshly ground black pepper. Place on a baking tray and roast for 10 minutes.
3. For the lamb, heat a griddle pan until smoking. Rub the lamb with the olive oil and season well. Griddle the chop for 2 minutes on each side, then place in the oven and roast for 8 minutes.
4. Meanwhile, to make the bubble and squeak, mash the cooked potato with the butter and season well. Combine with the Brussels sprouts.
5. Heat the oil in a frying pan and add the mixture. Fry for 3 minutes on each side until golden.
6. Place the lamb chop on a warm plate and serve with the bubble and squeak and roast pepper. Garnish with a basil leaf.
