Cook the whole, unpeeled potatoes in boiling, salted water for 20 minutes. The potatoes should be tender but firm. Drain the potatoes and place them in a bowl of cold water to cool. When completely cooled, dry with a piece of kitchen towel. Finely slice the potatoes into very thin slices.
Heat the olive oil in large frying pan. When spitting, add the potato slices, and fry them until they begin to crisp. Once cooked remove from the pan and drain on kitchen towel. Don’t overcook them. Repeat until all the potato slices are used. Use a little more olive oil if necessary. Keep in a warm place.
Brush the lamb chops with a little olive oil. Season with salt and pepper and a few plucked leaves from the thyme sprigs. Place under a medium grill for 3-4 minutes each site until tender. Be careful not to overcook the lamb, it should be tender and slightly pink.
Leave to stand for 2-3 minutes, place onto a bed of the potatoes and garnish with thyme before serving with fresh seasonal vegetables.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.