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Minty Lamb Chops with Cheesy Saute Potatoes


1. Preheat the grill to medium.
2. Boil the potatoes with the rosemary for 15 minutes, or until tender, drain and set aside.
3. Season the chops and grill for 12-16 minutes, turning and basting occasionally with the mint jelly.
4. Meanwhile heat the oil in a large frying pan, add the potatoes and saute 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.

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– Ingredients –

Feeds: 4
Time to prepare: 5 minutes

Time to cook: Approximately 20 minutes
8 lean lamb cutlets or loin chops
Salt and pepper
675g (1 1/2lb) waxy potatoes, cut into large chunks, skin on
1 large fresh rosemary sprig
60ml (4tbsp) mint jelly, stirred well
10ml (2tsp) sunflower oil
50g (2oz) mature Cheddar cheese, grated
15ml (1tbsp) freshly chopped flat-leaf parsley

– Author –

EBLEX Purchase Ingredients