Lamb chops: Make sure the chops are at room temperature before you think about cooking it. For the marinating time, if you can give it 5 minutes, it sounds like such a small thing but it really will make a difference to the flavour of the finished dish. If you remember, you could do it the night before or morning of, but I know this isn’t always realistic!

How to make this recipe even easier: you could just roast the potatoes without parboiling them. It will take longer but it skips a step and lessens the washing up a little. I would also obviously recommend the romesco but if you really wanted, you could swirl some red pesto into the yoghurt and then top with the potatoes, lamb, and all the garnishes.

If you don’t like lamb: this would also be delicious with chicken thighs or with steak. Baked fish too! If you want to use chicken thighs, season them and then roast them alongside the potatoes. They should take around 45 minutes too if they are bone-in. If you use boneless thighs, you could fry them like the lamb chops but for longer - around 6-7 minutes a side until cooked through and no pink remains.

Make it veggie: This is a delicious dish with just the yoghurt, romesco, and crispy potatoes. I think this would be good with some fish too, if you’re pescetarian. Some baked cod alongside the potatoes, in the final 10 minutes of roasting, would be good.

If you want to double the recipe: just double everything aside from the romesco, as I think you could go up to 4 people with the romesco amounts above.

How to get your children to eat it too: I would just serve the components separately with some veg on the side too.

What to do with leftovers: the lamb chops are also nice to eat cold (not fridge cold though, just remove them 20 mins before to lose that chill) and I like them in a salad or just dipped into any leftover romesco. Romesco is delicious in a sandwich, with roasted veggies, any grilled meats!