Lamb Chops

Gotta love the reduced section in Tesco’s for cheap meat that you can buy on a whim, pop in the freezer, and work out what on earth to do with later after a quick google and scour of what you’ve got in your cupboards. This recipe uses a ridiculous amount of dishes and looks ludicrously posh if you’re just making it for yourself (this recipe makes enough for 2, so you can half it if necessary), but tastes lovely 🙂

For the mash

  • 2-3 large potatoes, peeled (optional) and cut into chunks
  • 1 tbsp olive oil
  • 25g butter, plus extra to serve

For the pea purée

  • 25g butter
  • Âœ small onion
  • 100ml chicken stock
  • 100g frozen peas

For the lamb

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 4 lamb chops
  • 1 garlic clove, crushed
  • 1 tsp dried mint, or 1 handful of fresh mint leaves
  • 2 tsp honey


  1. Mix one tbsp of olive oil with the lemon juice; coat the lamb chops with the mixture and leave to marinade for 15 minutes while making the other components.
  2. Boil a pan of water and cook the potatoes until tender (10-15 minutes). Drain, then mash with butter until smooth.
  3. Meanwhile, for the pea purée, melt the butter in a saucepan over a medium heat then add the onion and fry for 1-2 minutes, until softened but not coloured. Pour in the chicken stock and bring to the boil, then add the peas and cook for 1-2 minutes, until just tender. Allow to cool for a few minutes then transfer to a food processor and blend to a smooth purée.
  4. Meanwhile, when the lamb has marinated, heat a frying pan over a medium heat. Remove the lamb from the marinade and add it to the pan. Fry for 4-5 minutes on each side, or until browned on the outside but still pink and juicy on the inside, and transfer to a warm plate to rest.
  5. Add the garlic, mint and honey to the pan the lamb was cooked in and place over a medium heat until it starts to bubble.
  6. Serve in as fancy a way as you feel inclined 😉



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