Marinated lamb cutlet chops with roasted herby cauliflower salad

Serves 4 12 x 75g lamb cutlets 1kg cauliflower trimmed and cut into florets 1 garlic clove, peeled and finely crushed 30g chives, snipped 250ml white wine 4 tbsp olive oil juice of 1 lemon 800g Charlotte potatoes 1 tbsp butter sea salt and black pepper Place the crushed garlic in a shallow dish that will accommodate all the lamb chops. Add half of the chives and the white wine to the dish, then season. Add the lamb cutlets and toss them in the marinade. Marinate for 30 mins. Preheat the oven to 200°C/gas mark 6. Place the cauliflower florets in a large roasting tray, drizzle with 3 tbsp olive oil and pour over the lemon juice. Roast for 20 mins, until soft and slightly tinged, tossing the cauliflower halfway through. Turn the oven to 100°C/gas mark ¼. Allow to cool slightly, then stir in all but a garnish measure of the remaining chives. Remove and leave the cauliflower to chill until needed. In the meantime, slice the potatoes into three or four pieces, lengthways, and melt the butter with the remaining olive oil in a frying pan on a medium to high heat. When the butter is sizzling, add the potatoes and sprinkle with salt. Fry for 5 mins, then turn each slice and fry for a further 5 mins until browned and cooked through. They may need to be cooked in batches, depending on the size of the frying pan. Transfer to an oven tin and keep them warm until ready to serve. Preheat the grill to high, then transfer the lamb cutlets with tongs from the marinade to a grill tray. Grill the cutlets for 6-7 mins for medium, turning once halfway through the cooking time. Transfer the cauliflower to a large serving dish and place the cooked chops on top. Garnish with the remaining chives and serve with the sautéed potatoes.