Ingredients
For the lamb
200g/7oz lamb loin chop
1 tbsp olive oil
salt and freshly ground black pepper
For the potato skin chips
50ml/2fl oz vegetable oil
1 large potato skin, sliced into strips
1 clove garlic, sliced
salt
For the chilli compote
1 tbsp olive oil
½ romero pepper, deseeded and finely chopped
50ml/2fl oz white wine
1 tsp caster sugar
1 tsp tomato purée
30ml/1fl oz 'hot scotch whisky' chilli sauce (or other chilli sauce)
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To grill 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.
3. To make the potato skin chips, heat the vegetable oil in a small frying pan. When a breadcrumb sizzles in the oil it is ready. Carefully place in the potato skin chips and garlic. Fry for a few minutes until golden. Drain on kitchen paper and sprinkle with salt.
4. To make the compote, heat the olive oil in a frying pan. Add the finely chopped pepper, wine, sugar and tomato purée. Stir and cook for 2 minutes, then add the chilli sauce. Carefully light and flambé until the flames have burned out. Season with salt and freshly ground black pepper.
5. To serve, place the lamb with the chips on a warm plate and drizzle over the compote.
