Delicious lamb chops brushed with mint jelly, grilled and served with cheesy sauté potatoes. A perfect meal for the end of the day.
Prep Time: 5 mins
Cook Time: 20 minutes
Serves: 4 people
Ingredients
8 lean lamb cutlets or loin chops
675g waxy potatoes, cut into large chunks, skin on
1 large fresh rosemary sprig
4 tablespoons mint jelly, stirred well
2 teaspoons sunflower oil
50g mature Cheddar cheese, grated
1 tablespoon freshly chopped flat-leaf parsley
Method
Preheat the grill to medium.
Boil the potatoes with the rosemary for 15 minutes, or until tender, drain and set aside.
Season the chops and grill for 12-16 minutes, turning and basting occasionally with the mint jelly.
Meanwhile heat the oil in a large frying pan, add the potatoes and sauté for 3-4 minutes, shaking the pan. Sprinkle over the cheese and parsley. Remove the chops from the grill and serve immediately with the potatoes and seasonal vegetables.