Combine the paprika, garlic, olive oil and seasoning. Place the chops in a dish and pour over the marinade. Leave for as long as you have. 15- 20 minutes is perfect for new season lamb. Heat a pan or barbecue and cook for 3-4 minutes on each side, depending on thickness, until golden. Heat a little more oil in a wok or large frying pan and stri-fry the vegetables for a couple of minutes. Serve the chops with the vegetables and your favourite potatoes or some crusty bread.
Boulangere Potatoes are delicious if you have time – simply layer some thinly sliced potatoes and shallots or onions in a baking dish. Add seasoning and a few more knobs of butter as you do the layers. Finish off with some chicken stock. Heat the oven to Gas Mark 4, 180°C (350°F) and bake for 40 minutes until the potatoes are tender.