Preheat the oven to 220*c / gas 7
Boil the potatoes in salted water for 5 minutes, drain.
In a frying pan, add 1 tbsp of the olive oil, the drained potatoes and cook for 5 minutes over a medium heat. Now add the garlic and continue frying. Next goes in the peppers and harissa spice and continue cooking for 5 minutes. Season with a little salt and transfer the potatoes to an oven tray. Pour over the lamb stock, add the apricots and olives and pop into the oven for 10-15 minutes.
Meanwhile add the remaining 1tbsp of olive oil and cook the lamb chops until browned on both sides, you may need to do this in 2 batches. Season the lamb.
Take the tray out from the oven, stir in the spinach, pop the lamb chops in the tray, sprinkle over the rosemary and cook for a further 10 minutes and serve at the table in the tray.
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500g Rooster or Maris Piper potatoes, peeled and diced
8 lamb chops, fat trimmed
2tbsp olive oil
2 garlic cloves, sliced
1 red pepper, sliced
1 yellow pepper, sliced
2tsp harissa spice
12 black olives
50g dried apricots, roughly chopped
150ml lamb stock
1 small bag of baby spinach
1tbsp chopped flat leaf parsley