Catherine Saxelby's Foodwatch | Minted lamb chops with peas

Minted lamb chops with peas

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Description

At a glance
Allergy/intolerance
Dairy-free
Egg-free
Main Ingredient
Potato
Serves
4

If you love lamb, try this quick easy way to dress up lamb cutlets. Use a reduced-salt stock to keep the salt down.

Ingredients

¼ cup mint jelly
8 lamb cutlets or chops, trimmed of fat
2 cups frozen peas
250ml (1 cup) beef stock

Serve with:
mashed potatoes

 

Methods/steps

  1. Place a large non-stick frying pan on medium heat. Place mint jelly in a small jug and microwave on high for 1 minute, until runny, then brush over chops.

  2. Cook chops in pan for 3-5 minutes on each side, until tender, brushing occasionally with any leftover jelly. Remove and keep warm.

  3. Increase heat to high, add peas and stock to pan, then boil for 5 minutes, until sauce has reduced.

  4. Serve chops with peas, pan juices and mashed potatoes.

 

Additional Tips

Preparation time: 5 mins  Cooking time: 15 mins

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