Minted Lamb Chops

A Stokes recipe by a passionate contributor, Rodney

  • Serves 2
  • 15 minutes
Taste without compromise

What you'll need

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Jar 195g
£3.60
Case 6x 195g
£21.20
Jar 185g
£3.35
Case 6x 185g
£20.00
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From your local shop
  • 4 lamb chops
  • 1 tsp chopped fresh rosemary
  • 2 x tsp Stokes Mint Sauce
  • For the Mash:
  • 450g potatoes, peeled and cut
  • Loads of unsalted butter (think James Martin)
  • Stokes Cider & Horseradish Mustard

Instead of the mustard, try finishing your mashed potatoes with our Creamed Horseradish. It is not overpowering like some, so adds a delightful warmth and flavour to the mash.

TIP: Stokes Redcurrant Jelly on the side pairs beautifully with the minted lamb.

Method

  1. Lay the chops out on a plate, coated generously both sides with our garden sweet Mint Sauce
  2. Put the potatoes into a pan of boiling water with a pinch of salt.
  3. As this simmers until tender, greens (tenderstem broccoli, cabbage and peas)
  4. Grill the chops for 6 or 7 minutes per side (pink)
  5. OR
  6. In a hot pan hold the chops together with their fat side held firmly in the hot base.
  7. This renders the fat in which to fry the chops for 6 minutes each side (pink).
  8. As these cook, drain the spuds, mash, adding lots of butter and stir in a couple of generous spoons full of our amazing wholegrain mustard. Taste, season, serve.
  9. Finish the chops with a good knob of butter, set chef-like on the mash and drizzle with the cooking liquor.
  10. Finish the plate with the greens and enjoy.