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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.
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