Mix the olive oil, garlic, thyme, mustard, lemon zest and juice and black pepper in a bowl
Add the kid chops and rub the in marinade thoroughly. Cover with clingfilm and leave in the fridge overnight
Take the chops out fifteen minutes before you want to cook them to bring them up to room temperature. This will make it quicker and easier to achieve the required core temperature.
Meanwhile, dice the potatoes to around 2cm and par boil until just tender. Drain and set aside.
Remove the chops from the marinade and season each side with salt. Safe any excess marinade
Sear the chops in a hot pan until each side is caramelised and they are cooked how you like them. If you’re using a digital temperature probe 60-70℃ in the centre is best
Rest the chops on a plate and then throw the potatoes into the hot pan. The idea is coat the potatoes with the tasty residue in the pan and crisp them up. Add any leftover marinade as well and salt to taste
Serve the chops on top of the crispy potatoes and garnish with chopped parsley
Recipe sourced from samsinhachef.co.uk