Ingredients:
• 6-8 Cleaver and Blade Irish lamb chops
• 5 medium potatoes (diced)
• 1 large onion
• 2tbsp olive oil
• 4 garlic cloves
• Juice of 1 lemon
• 2 courgettes
• Handful fresh green beans
• 1tsp rosemary, oregano
• 2tbsp paprika
• Salt & pepper
• Fresh parsley/rosemary & mint sauce

Method:
• Preheat oven to 200°c.
• Marinade the lamb in a bowl, by adding 1tbsp oil, garlic, paprika, oregano, rosemary, lemon juice, salt & pepper, and mixing well. Set aside.
• To a large bowl, add the potatoes, onion, 1tbsp oil, 1tbsp paprika, salt & pepper and mix.
• Pour the chicken stock also to the dish, along with the soft cheese, parmesan and herbs. Mix well.
• To your baking dish, add the potatoes and onion. Next add sliced courgettes and green beans, then top with the lamb chops.
• Cover with foil and bake for 30 minutes.
• Remove the foil, flip the chops and roast for another 15-20 minutes.
• Garnish with parsley or rosemary & mint sauce.
• Serve & enjoy!