Marinated lamb chops with roasted veg
Today Phil is making marinated lamb chops with mint, thyme and seed mustard, and to finish it off, roasted wonky veg on the side, to prove they taste just the same!
Serves: 4Prep time: 20 mins Cook time: 12-15 mins
Ingredients
8 single lamb chops, as lean as possible (you can use either Barnsley chop, neck chop or standard chops)4 tbsp mint jelly4 tsp chopped fresh thyme2 tbsp wholegrain mustardfinely grated zest of 1 lemon2 tbsp olive oil
For the potatoes
600ml (1 pint) whipping cream2 garlic cloves, crushed800g (1lb 12 oz) potatoes, peeled55g (2 oz) Gruyere cheese, grated, optionalsalt and freshly ground black pepperServe with seasonal veg - Phil uses roasted red onion, sweet potato, squash and courgette
Method
Trim any excess fat from the chops. Mix together the mint jelly, thyme, mustard and zest and spread over both sides of the chops.
Place on a non-metallic plate or dish and cover then leave to marinate in a fridge overnight or longer if you have time
Preheat the oven to 200C/400F/Gas 6
Pour the cream into a pan, add the garlic and bring to the boil
Meanwhile, cut the potatoes lengthways into very thin slices - if you have one, a Japanese mandolin is perfect for this job but mind your fingers
Season the potatoes all over and lay in a shallow ovenproof dish about 2 - 2.5 litre (3½ - 4½ pint) capacity
Pour over the cream mixture and cook in the oven for 25-30 minutes, or until tender
Meanwhile preheat a grill
Drizzle a little olive oil over the chops and season well with salt and pepper. Cook under a medium grill for about 5-7 minutes on each side until cooked to taste. If you want to pan-fry take care not to burn the chops and cook for 2-3 minutes on each side.
The fat should, crisp up nicely but do take care as the sugar in the jelly can catch and burn quite quickly
If using, sprinkle the cheese over the top of the potatoes and return to the oven until just melting. Serve the lamb with the bubbling pot of dauphinoise potatoes.
With thanks to Asda for our wonky veg.