Name: Lamb chops with mint jelly sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 700g chat potatoes, cut into 1cm-thick slices; 45.50 gm olive oil; 1 lemon, juiced; 2 tomatoes, cut into thin wedges; 1 small red onion, thinly sliced; 82.50 ml flat-leaf parsley leaves, roughly chopped; 8 lamb loin chops; 82.50 ml mint jelly; 84.15 gm chicken style liquid stock

Lamb chops with mint jelly sauce

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Succulent lamb chops with refreshing mint sauce and a side of creamy potato salad for a satisfying weeknight dinner.

Ingredients:

700g chat potatoes, cut into 1cm-thick slices
1 lemon, juiced
2 tomatoes, cut into thin wedges
1 small red onion, thinly sliced
82.50 ml flat-leaf parsley leaves, roughly chopped
8 lamb loin chops
82.50 ml mint jelly
84.15 gm chicken style liquid stock

Instructions:

1. Begin by simmering the potato in a saucepan filled with cold water until tender. Drain and place in a bowl. 2. Whisk together 2 tablespoons of oil, 2 tablespoons of lemon juice, salt, and pepper in a separate bowl. 3. Pour the dressing over the cooked potato and add tomato, onion, and parsley to the bowl. 4. Toss everything together until well combined. Enjoy!
In a large non-stick frying pan, heat 2 teaspoons of oil over high heat, then reduce to medium. Season both sides of lamb with pepper and cook in 2 batches for 2 minutes per side for medium doneness. Transfer to a plate, cover with foil, and drain excess fat from the pan. Enjoy!
Once the pan is back on the stove over medium-low heat, add in the mint jelly and stock. Let it gently simmer and stir for about 2 minutes until slightly reduced. Serve the lamb on plates, drizzle with the mint jelly sauce, and enjoy with a side of potato salad.

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