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Like most of my food, this is a very simple idea, but the sweetness of the mint jelly and the sharpness of the mustard and zest works perfectly with the meat - the best thing to do is to make up the marinade and leave the whole lot for 24 hours. The only thing to serve with this is dauphinoise potatoes.
Servings 4
Calories 6863 kcal
Prep Time20 mins
Cook Time12 mins
Total Time32 mins

Ingredients
 

  • 12 lamb chops, as lean as possible
  • 4 tbsp mint jelly
  • 4 tsp fresh thyme, chopped
  • 2 tbsp wholegrain mustard
  • finely grated zest of 1 lemon
  • 2 tbsp olive oil

For the Potatoes

  • 600 ml whipping cream
  • 2 garlic cloves, crushed
  • 800 g potatoes, peeled
  • 55 g Gruyère cheese, grated, optional
  • salt and freshly ground black pepper

Instructions
 

  • Trim any excess fat from the chops. Mix 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 a boil.
  • Meanwhile, cut the potatoes lengthways into very thin slices - if you have one, a 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.
  • 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.
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Nutrition Facts
Marinated Lamb Chops with Mint, Thyme and Seed Mustard
Amount per Serving
Calories
6863
% Daily Value*
Fat
 
412
g
634
%
Saturated Fat
 
210
g
1313
%
Cholesterol
 
2426
mg
809
%
Sodium
 
2044
mg
89
%
Potassium
 
10414
mg
298
%
Carbohydrates
 
221
g
74
%
Fiber
 
20
g
83
%
Sugar
 
40
g
44
%
Protein
 
549
g
1098
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lamb
Course Lamb
Cuisine British, Easter, Spring
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