Preheat the oven to 180°C/fan oven 160°C, Gas 4
Season the lamb chops. Heat the olive oil in a small ovenproof frying pan and fry the lamb for 2-3 minutes on both sides, or until golden-brown, then transfer to the oven. Cook for 6-8 minutes (for medium), or until cooked to your liking. Transfer onto a warm plate to rest.
For the potato, pea and broad bean salad, cook the potatoes in boiling water for 12 - 14 minutes or until just tender. Drain well, and then stir in the butter and season well with salt and freshly ground black pepper.
In another pan, cook the peas and beans in boiling water and cook for 2-3 minutes, or until just tender. Drain well, and refresh in a bowl of iced water. Remove the second skin from the broad beans and set aside. Add the peas and podded broad beans to the seasoned potatoes and toss gently.
Place the mint, parsley and 3 tbsp olive oil in a mini processor and blend. Add the lemon juice and remaining olive oil and whiz to a dressing. Add to the potato mix and toss until covered. Serve the potato mix alongside the lamb.
Tip: this potato mix could also be served with pork chops or a fresh roasted chicken