Prep. time: 30 minutes
Cooking time: 20 minutes

1. Make a vinaigrette by whisking together the mint, 3 tbsp. olive oil, the vinegar, salt and pepper. 
2. Scrape the potatoes. Boil for about 20 minutes in boiling salted water and peel. 
3. Wash the carrots, leaving on 4-5 cm stem. Wash the leeks thoroughly. Steam the vegetables for about 10 minutes until tender.
4. Meanwhile, rub the lamb chops with the garlic. Brush with oil and sprinkle with thyme before grilling.
5. Gently combine the carrots, leeks and potatoes with the chives and butter.
6. Serve the lamb chops with the vegetables and the mint vinaigrette on the side.