John Torode's summer Welsh lamb

John Torode is on a culinary journey around the UK, and this week he is heading off to North Wales. But it’s not just the Welsh food that’s leaving him dizzy - John heads high up for a trip on the Pontcysyllte Aqueduct, before serving up his summer Welsh lamb.

Welsh lamb chops with tomato and onions and my cheesy leek potatoes

Serves: 4

Ingredients

8 lamb chops2 tablespoons olive oilSalt and pepper1 large red onion, sliced1 clove garlic, slicedcherry tomatoes, sliced2 tablespoons pitted black olives500g baby potatoes, pre-cooked in boiling salted water2 sprigs of rosemary25g salted butter25g leek cheese

Method

• Take the lamb chops and make three incisions through the fat on the outside and then cover with olive oil and season with salt and pepper

• Get the pan really hot and add the lamb chops then cook for about 5-6 minutes depending on their thickness

• Turn the chops over and season again with salt and pepper and continue to cook for a further 5-6 minutes. Leave the lamb to rest

• Slice the onion, garlic and fry in the same pan until softened. Add in the tomatoes, black olives and drizzle over the red wine vinegar and cook for another 5 minutes.

• Crush the pre-cooked baby potatoes and add to the pan with some rosemary. Add a generous amount of butter and crumble over the cheese and cook until the cheese has melted and the potatoes are starting to turn golden and crispy.

• Serve the lamb chops with the tomatoes and red onions and the cheesy leek potatoes