Lamb chops are easy. You can either use the gigot chops or the fancier loin. The mash is a lazily delicious amalgam, packed with flavour. It's an ageing gourmand's joy. I'm referring to myself here! It should be a little sloppy. The chops should be dredged through the mash and slurped unapologetically.
Ingredients
Serves: 1
- 2–3 lamb chops
- a drizzle of sunflower oil
For the mash:
- 2 large potatoes, halved
- 100g frozen petits pois, thawed
- 100ml milk
- a generous knob of butter
- 1 tsp prepared English mustard
- 1 tsp mint jelly
Method
- Put your potatoes on to boil with a little salt.
- Meanwhile, season the chops. Heat the oil in a pan until it's gently smoking, then
- carefully add the chops. Cook for 5 minutes on both sides, then if you can, perch them on
- the fatty side for a couple of minutes to crisp the fat. Remove from the pan and keep
- warm, then turn your attention to the potatoes.
- At almost the last minute, add the peas to the potatoes and continue to cook. Ensure the peas aren’t boiling for much longer or they will lose their colour.
- Drain well, then put everything back into the pot and mash with the milk, butter and some salt and pepper. You may need to use a little more milk to get the required texture.
- When you’re happy, add the mustard and mint jelly. Serve the mash on a warm plate beside your lamb chops.
