For a sumptuous supper, try this quick and tasty lamb chop recipe.
- 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
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket