Lamb chops with Lemon and Capers

This is an unusual combination of flavours, but it is a visual feast of meat and two veg. I always enjoy trying something new and this was certainly a change from the usual chops and roasted veg I make for my family. Serves 4-5.

8 lamb chops
zest and juice of 1 lemon
1 clove garlic minced
1T chopped rosemary
1/2t paprika
500g new potatoes
200g baby carrots, parboiled
2T capers
2T black olives chopped
2T Extra Virgin Olive oil

Rub the chops with the lemon zest, garlic, rosemary and paprika. Allow to marinade for 30 minutes.
Boil the potatoes and cool.
Mix the lemon juice, olive oil, capers and olives.
Thread the potatoes onto skewers, alternating with the carrots.
Heat a griddle pan to medium heat. Cook the lamb chops evenly on both sides. Then place the skewers on and cook evenly.
Pour over the lemon juice, capers and olive dressing and serve.

Banting: replace the potaotes and carrots with aubergine and courgettes.