Grilled lamb chops with olive oil mash

INGREDIENTS: (for 2 servings)

8 Back lamb chops
Soya sauce
Barbecue or Cajun spice mix
Olive oil
Salt and pepper
½ lb. potatoes, peeled and diced
Milk
½ lb. Green beans
Butter
1 clove of garlic, minced
1 Tbsp chopped parsley
1 lemon

METHOD:
In a bowl, prepare the marinade mix:
2 Tbsp of soya sauce
1 Tbsp spice mix
2 Tbsp Olive oil
Juice of ½ lemon
Marinade the chops for a minimum of 2 hours or overnight

Olive oil mash:
Boil the potatoes in lightly salted water until very soft
Drain and mash with 2 Tbsp of olive oil and a pinch of black pepper
Add a drop of milk, then using a whisk, whip the mash until very smooth

Green Beans:
Boil in slightly salted water until al dente
Cool thoroughly in very cold water
Drain well
Prior to serving, melt a Tbsp of butter on low heat, add the garlic and parsley.
Add the beans and reheat.

Grilling the chops:
Heat a frying pan without any fat
Place the chops in the pan
Grill for 3 minutes on one side
Turn over and grill for a further 2 minutes

Serve on a warm plate pouring the cooking juice over the mash