Lamb Chops With Green Mash |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a lovely lamb dish. It is so tasty and simple, the mash really complements the flavours of the lamb. I prefer my lamb quite pink, but feel free to cook it to your own liking. My only concern would be that the glaze might caramalise a bit too much. Ingredients:
2 lamb chops |
1 clove garlic, sliced |
1/2 teaspoon dried rosemary |
1/4 cup mint jelly |
1 tablespoon coarse grain mustard |
1 tablespoon balsamic vinegar |
250 g frozen broad beans, defrosted and shelled (fava beans) |
1/2 cup frozen peas |
1/4 cup chicken stock |
Directions:
1. Prepare the lamb chops by cutting slits in them and inserting the slivers of garlic and rosemary.
2. Melt the mint jelly, mustard and vinegar over a medium heat to combine.
3. Keep warm.
4. Combine the beans, peas, and stock in a saucepan.
5. Bring to the boil, then reduce heat to low and cook for 5 minutes.
6. Mash in a rustic mash.
7. Season the lamb chops with salt and pepper.
8. Brush with the mint glaze and grill the lamb chops for about 5 minutes.
9. Turn over, brush other side with remaining glaze and cook for 5 minutes again.
10. Serve with mashed potato.
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