Super weekday suppers: Lamb chops with crushed peas, mint jus & pan-fried potatoes

I just love a juicy lamb chop! My recipe is a classic, as that’s how I like them best. I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. If you want to jazz it up a bit, you can add crushed fennel to the lamb chops, or cream up your frozen peas by whizzing them with crème fraîche, lime and coriander.

SERVES 2

2 lamb loin chops, weighing about 125g each

1 sprig of rosemary, plus extra to garnish (optional)

1 tbsp olive oil

1 tbsp finely chopped fresh mint

sea salt and freshly ground black pepper

FOR THE PAN-FRIED POTATOES

250g baby potatoes, scrubbed and cut into 1cm pieces

1 tbsp salted butter

1 tbsp olive oil

1 garlic clove, crushed

1 tbsp rosemary, finely chopped

FOR THE CRUSHED PEAS

250g frozen peas

1 tbsp extra virgin olive oil

1 tbsp finely chopped fresh mint

  • Remove the lamb chops from the fridge at least 30 minutes before you want to cook them.
  • Boil the potatoes for 5 minutes, drain and set aside.
  • Rub the lamb chops with a sprig of rosemary to add a hint of it to the flavour of the meat. Then brush the chops with the olive oil and season with salt and pepper.
  • Place a griddle or frying pan over a medium-high heat and cook the lamb chops for 4 minutes on each side. Keep warm in a low oven.
  • Meanwhile, for the potatoes, place a frying pan over a medium heat, add the butter and olive oil and swirl around the pan until melted. Add the part-cooked potatoes, season with salt and pepper, toss well and cook for 10 minutes, stirring occasionally.
  • Add the garlic and chopped rosemary and continue to cook for a further 5 minutes or until the potatoes are golden around the edges.
  • To make the crushed peas, fill a pan one-third full with water and bring to the boil. Add the peas and cook for 3 minutes.
  • Drain the peas, then return to the pan and crush lightly with the extra virgin olive oil and mint. Season with salt and pepper.
  • Divide the crushed peas and pan-fried potatoes between two warmed plates. Place the lamb chops on top of the potatoes, then stir the fresh mint into the leftover jus in the cooking pan and spoon the mint jus over the lamb. Garnish the potatoes with a little extra rosemary, if you wish.

TIP Removing the chops from the fridge 30 minutes before cooking helps to keep them juicy. And be careful not to overcook them. They should still be pink on the inside.

 

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