Amother very simple dish, but quite tasty! Season lamb chops with a little sea salt and freshly-ground black pepper and fry on both sides
in a little hot olive oil. When cooked to your liking, remove and keep warm. Sprinkle a Tbs of plain flour into the frying pan and stir
to mix well with the remaining fat, then cook for a minute or so. Remove from the heat and tip in a half glass of port wine and a glass of lamb
(or chicken) stock, stirring well to mix with the roux. Return to the heat, stirring all the while as you bring it to a simmer and thicken
the sauce, boiling off the alcohol. Season with a grind or two of black pepper, then serve over the lamb chops alongside crushed new potatoes
and a green veg. For the potatoes, scrape them and cook in boiling salted water until just cooked. Drain, add a good knob of butter
(or olive oil if you prefer), then gently squash with a fork to break them up a little, stirring to mix in the butter, then add chopped parsley.