Pan-fried lamb chops & parsley potato cake recipe | TASTE

Ingredients

• 8-12 lamb rib chops
• 6 rosemary sprigs, chopped
• 1 garlic clove, crushed
• 2 T olive oil
• ½ t sea salt
• Freshly ground black pepper
• Watercress, for serving (optional)
• For the parsley potato cake:
• 1 kg baking potatoes
• 3 T olive oil
• 4 T flat-leaf parsley chopped
• 2 garlic cloves, crushed
• Sea salt and freshly ground black pepper, to taste