Lamb Chops With Crushed Potatoes

• 1 lb baby potatoes
• 4 None lamb chops or steaks (5 oz each)
• 1 tbsp olive oil
• 1 None lemon, grated zest
• 2 cups cherry tomatoes
• 1 clove garlic, crushed
• 2 cups arugula

1. Bring a large pot of salted water to a gentle simmer, on medium heat. Cook potatoes for 15-20 mins, until tender. Drain.
2. Meanwhile, preheat a broiler on high. Rub lamb chops with half the oil and all the lemon zest. Season to taste. Place in a shallow roasting pan with tomatoes.
3. Broil for 6-8 mins, turning once, until chops are browned and cooked to taste. Remove from broiler and cover loosely with foil and set aside to rest.
4. Heat remaining oil in potato pan on medium. Add garlic and potatoes and crush coarsely with a potato masher to split potato skins. Toss through arugula, cover and set aside for a few mins, until arugula begins to wilt. Season to taste and serve with lamb chops and tomatoes.

potatoes, lamb chops, olive oil, lemon, cherry tomatoes, clove garlic, arugula

Taken from recipes-plus.com/api/v2.0/recipes/24663 (may not work)