Directions:
- Prepare the lamb chops by cutting slits in them and inserting the slivers of garlic and rosemary.
- Melt the mint jelly, mustard and vinegar over a medium heat to combine.
- Keep warm.
- Combine the beans, peas, and stock in a saucepan.
- Bring to the boil, then reduce heat to low and cook for 5 minutes.
- Mash in a rustic mash.
- Season the lamb chops with salt and pepper.
- Brush with the mint glaze and grill the lamb chops for about 5 minutes.
- Turn over, brush other side with remaining glaze and cook for 5 minutes again.
- Serve with mashed potato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.24 Kcal (1052 kJ) | ||
| Calories from fat | 9.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 2% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 168.39mg | 7% | |
| Potassium | 100.6mg | 2% | |
| Total Carbs | 68.46g | 23% | |
| Sugars | 24.26g | 97% | |
| Dietary Fiber | 7.06g | 28% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.1mg | 12% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.79 Kcal (447 kJ) | ||
| Calories from fat | 3.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 2% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 71.57mg | 7% | |
| Potassium | 42.76mg | 2% | |
| Total Carbs | 29.1g | 23% | |
| Sugars | 10.31g | 97% | |
| Dietary Fiber | 3g | 28% | |
| Protein | 3.92g | 18% | |
| Vitamin C | 2.8mg | 11% | |
| Iron | 0.9mg | 12% | |
| Calcium | 20mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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