Lamb chops

For 4 people:

4 small lamb chops
Oil
300 g small potatoes with peel
1 handful of fresh arugula leaves
2 tablespoons pine nuts

For dressing:
2 tablespoon oil
Grated lemon zest from ½ lemon
½ tablespoon lemon juice
Salt and pepper

Boil the potatoes and cool them. Mix the dressing and let it infuse. Cut the potatoes into small pieces and toast the pine nuts in a hot pan until golden. Turn the potatoes, pine nuts and arugula in the dressing. Fry the chops on the grill or in a hot pan, about 3 minutes on each side. Season with a little salt and pepper.