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1. Take 2 large baking potatoes, peeled and cut into very thick chips and place in a large non-stick roasting tray. Drizzle over 30ml (2tbsp) olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp.
2. In a small bowl mix 45ml (3tbsp) mint jelly so that itís soft enough to brush on to chops. Preheat grill.Place 2 lean lamb Barnsley chops on the grill pan and glaze with half of the mint jelly. Grill for 6-8 minutes per side, using up all the glaze.
3. Meanwhile place 225g (8oz) frozen peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes. Drain the peas. Lightly crush the peas using a potato masher, stir in 12g ( 1/2oz) butter and 15ml (1tbsp) fresh mint, chopped. Mix thoroughly.
Eat.Serve the Barnsley chops, big chips and crushed peas all together.
Time to cook: Approximately 40 minutes
Oven temperature: Gas mark 6, 200∫C, 400∫F
Lamb Barnsley (double loin) chops or single loin chops
Large baking potatoes