Dartmoor Lamb Chops with Mint and New Potatoes
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Ingredients
- 8 lamb loin chops
- 600 g new potatoes
- 10 g fresh mint, chopped
- 1 tbsp olive oil
- 200 g frozen peas
- 10 g butter
Nutrition (per serving)
- Calories
- 607 kcal
- Protein
- 37.7 g
- Carbohydrate
- 27.1 g
- of which sugars
- 3.2 g
- Fat
- 37.8 g
- of which saturates
- 16.4 g
- Fibre
- 5 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the new potatoes for 15-18 minutes until tender, then drain and toss with the butter.
- 2
Season the lamb loin chops and pan-fry in the olive oil for 3-4 minutes on each side until cooked to your liking.
- 3
Rest the chops for 3 minutes.
- 4
Cook the frozen peas in boiling water for 3 minutes, then drain and stir through most of the chopped mint.
- 5
Serve the lamb chops with the new potatoes and minted peas, scattered with the remaining mint.
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