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For a sumptuous supper, try this quick and tasty lamb chop recipe.
Servings 4
Calories 1715 kcal
Prep Time20 mins
Cook Time12 mins
Total Time32 mins

Ingredients
 

  • 12 lamb chops, as lean as possible (you can use either Barnsley chop, neck chop or standard chops)
  • 4 tbsp mint jelly
  • 4 tsp fresh thyme, chopped
  • 2 tbsp wholegrain mustard
  • finely grated zest of 1 lemon
  • 2 tbsp olive oil
  • 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 lemon zest and spread over both sides of the chops.
  • Place on a non-metallic plate or dish, cover and 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 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.
  • Preheat a grill to a medium setting.
  • 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.
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Nutrition Facts
Marinated Lamb Chops with Mint, Thyme, Seed Mustard & Roasted Autumn Veg.
Amount per Serving
Calories
1715
% Daily Value*
Fat
 
103
g
158
%
Saturated Fat
 
53
g
331
%
Cholesterol
 
606
mg
202
%
Sodium
 
511
mg
22
%
Potassium
 
2601
mg
74
%
Carbohydrates
 
55
g
18
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
137
g
274
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Lamb, Main Course
Cuisine Autumn, ITV This Morning
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