Instructions

1. Put the potatoes in a pan of cold water and bring to the boil. Cook for 5 minutes, then drain and let them cool.
2. Meanwhile, chop 2 cloves of garlic and mince 1 into a paste.
3. Finely chop the leaves of 1 rosemary sprig - cut the other one into 3 cm pieces.
4. Rub the lamb chops with some oil and the minced garlic, then push through them the rosemary pieces. Set them aside on a plate.
5. Preheat the oven to 180°C.
6. Cut the leeks into 3 cm chunks. Chop the mushrooms too, if they are too big. When the potatoes have cooled, cut them into bite-sized pieces, if needed.
7. Scatter the potato, mushroom and leek pieces into a baking dish. Add some olive oil, the chopped garlic & rosemary, then season with salt and pepper. Toss well.
8. Bake for 10-15 minutes, until the veggies are golden.
9. Toss the veggies, then scatter the broad beans on top. Drizzle with more olive oil and squeeze over the juice of half of the lemon. Toss again. Put the lamb chops on top and drizzle with some lemon juice. Season them with salt and pepper, then dust everything with the paprika.
10. Bake for 5 minutes, then turn the lamb over. Toss the veggies too. Bake for another 5 minutes.
11. Scatter the chopped parsley on top, just before serving.