This lamb dish is super quick and super tasty! Perfect for mid-week dinners.

Season the lamb chops with salt and black pepper. Heat the olive oil with the garlic in a pan over a medium-high heat, allowing the garlic to infuse the oil for 1-2 min.
When the oil is hot and shimmering, discard the garlic.
Cook the lamb chops for 3-4 min on each side, until their outsides are crisp and browned but their centres are still pink. Remove to a plate and cover with tin foil to rest.

Meanwhile, for the purée, place half of the peas into a small blender with the mint, parsley and butter. Whizz until smooth. Season with salt and pepper and stir in the remaining peas.

Serve the chops with the pea purée and baby new potatoes or sweet potato wedges.