coffee-rubbed lamb with new potatoes & olives

4 large garlic cloves

1 1/2 tsp salt

4 tsp ground coffee (espresso or plunger grind) 1 tsp cinnamon finely grated zest of 2 lemons

6 tbsp extra virgin olive oil

8 lamb leg chops (about 700g)

750g baby new potatoes, scrubbed 2 medium onions, peeled and cut into wedges 2 sprigs fresh thyme

1 cup kalamata olives freshly squeezed juice of 1 lemon a generous handful of fresh parsley, finely chopped

HOW TO

Crush the garlic to a paste with the salt. Scrape into a shallow dish and add the coffee, cinnamon, lemon zest and 5 tablespoons of the olive oil. Mix well, then add the lamb chops. Rub the coffee-garlic mixture into the meat so it’s well coated on all sides, then cover and set aside.

Heat the oven to 200°c. Toss the potatoes, onions and thyme into a large roasting dish and drizzle over the remaining tablespoon of oil. Mix well, then bake for 30 minutes, until the potatoes are tender and starting to turn golden.

Remove the tray from the oven and nestle the marinated chops among the potatoes. Scatter the olives on top. Return the dish to the oven for 10-15 minutes, depending on the size of the chops. Drizzle the lemon juice on top and sprinkle with chopped parsley. Serve with a crunchy green salad or steamed beans. Serves 4.