Serves 2

​

Ingredients

​

6 lamb chops

1 clove of garlic, peeled and crushed

1 handful of fresh mint, chopped

2oz potatoes, peeled & cut into chunks

2 large onions, thinly sliced

Salt & pepper

Olive oil

1 tablespoon of redcurrant jelly

a dash of Worcestershire sauce

​

Method

​

Add 4 tablespoons of olive oil to a pan and place over a medium heat. Add the onions and cook for 15 minutes, or until golden, caramelised and soft. Half way through add the garlic.

​

Boil the potatoes for 1–2 minutes, or until tender. Drain. Crush the potatoes lightly using the back of a fork and season with salt and pepper before adding to the onions. Mix through, then cook for 10–15 minutes, or until the edges are just crisp.

​

Meanwhile heat 1 tablespoon of oil in a frying pan and cook 6 lamb chops for about 4-6 minutes a side, depending on how you like them and on the thickness of the chops.

​

When you turn over the chops cook for a few more minutes before adding in 1 tablespoon of redcurrant jelly and a dash of Worcestershire sauce. Stir together, letting the jelly melt.

​

Divide the chops and potatoes between 2 warmed plates, and pour the juices over the chops.

 

Sprinkle over the chopped mint.

​