Preheat the oven to 200°C/gas mark 6. Peel 450g potatoes and cut into bite–sized cubes. Heat 1 tbsp of olive oil in a roasting tin, then add the potatoes. Sprinkle with dried rosemary and bake for around 20 minutes until the potato is cooked through. While the potatoes are cooking, grill 2 x 120g of lean lamb chops and steam a selection of seasonal vegetables. Divide the potatoes amongst 2 plates, top with the lamb chops and serve with the vegetables and 2 tsp of mint sauce per person. Follow with 1 small banana and 1 satsuma per person.