Lamb Chops with Crushed Potatoes and Mint Sauce

Indulge in the rich flavors of tender lamb chops, perfectly grilled to a rosy finish and served atop a bed of fluffy crushed potatoes. The vibrant green peas add a delightful pop of color and sweetness, while a drizzle of homemade mint sauce elevates the dish with its refreshing zing. This comforting meal is not only a feast for the senses but also a wonderful way to bring warmth and joy to your dining table.

1. 1

   Peel and halve the potatoes.

2. 2

   Add them to a medium pan of salted boiling water, bring back to a simmer and cook until tender, 20-30 minutes.

3. 3

   Drain into a colander and leave for few minutes to steam dry.

4. 4

   Meanwhile, in a small pan cook the peas in a few centimetres of simmering water seasoned with a pinch of salt and caster sugar, for about 2-3 minutes until tender, then drain.

5. 5

   Return the potatoes to the first pan and lightly crush with a fork to break them up.

6. 6

   Add 6 tbsp olive oil and some seasoning and toss, then mix in the peas and keep warm.

7. 7

   Meanwhile, halfway into cooking the potatoes, heat a ridged griddle over a medium-high heat.

8. 8

   Brush the cutlets on both sides with oil and season them.

9. 9

   Grill in batches if necessary for 3-4 minutes in total to leave them pink in the centre (or to your liking, depending on size), then tilt them on their edges to colour the fat.

10. 10

    Leave to rest for a few minutes.

11. 11

    Serve the cutlets on a pile of crushed potatoes, decorated with small mint leaves and with fresh mint sauce spooned over.

12. 12

    For fresh mint sauce: Place mint leaves, 5 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp dijon mustard and some salt and pepper in the bowl of a food processor and reduce to a paste.

13. 13

    Transfer to a small bowl.

14. 14

    Trim and finely chop ~1 spring onion and stir this in.