Braised Lamb Chops with Lemon Potatoes

This week's recipe was provided to us by Ella Mittas, an experienced chef who has worked with renowned culinary figures in Australia and London. Her recipes have appeared in notable publications, and she teaches cooking classes while curating food events in Melbourne. Her self titled project Ela, is derived from her name but also comes from greek word - which means come. 

She has provided us a no fuss quick and easy recipe using our Organic Chump Chops. As well as other ingredients she got her peak box Natoora Melbourne.

Serves 3-4
6 lamb chump chops
salt flakes
freshly ground black pepper
extra virgin olive oil
1 handful mixed herbs for braising, I used fennel and lemon thyme
3 medium Dutch cream potatoes, peeled and cut into wedges
250ml good quality chicken stock
1 lemon

Method
1. Preheat your oven to 180C fan-forced.

2. Peel, cut and then boil your potato wedges until just cooked through. Drain them well.

3. Season the chops with salt and pepper and drizzle lightly with olive oil. Sear the chops in a heavy-based pan over medium heat until brown.

4. In a baking dish, assemble the chops, potatoes, herbs and stock. Season the whole dish well, with salt, pepper, olive oil, and lemon.

5. Bake, uncovered, for around 40 minutes or until the chops are tender. The potatoes should be a nice golden colour, and the liquid should be reduced.

6. Finish with more lemon juice.