Serve the Barnsley chops, big chips and crushed peas all together.
Prep Time: 5 mins
Cook Time: 40 minutes
Serves: 2 people
Ingredients
2 lean lamb Barnsley (double loin) chops or single loin chops
2 large baking potatoes, peeled and cut into very thick chips
2 tablespoons olive oil
3 tablespoons mint jelly, softened
225g frozen peas
12g butter
1 tablespoon freshly chopped mint
Method
Preheat the oven to 200ºC, 400ºF, Gas Mark 6.
Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp.
Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze.
Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly.
Serve the Barnsley chops, big chips and crushed peas all together.