WHAT TO EAT TONIGHT

Lemony lamb chops

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  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 15 minutes
  • 500g baby new potatoes
  • Zest of 1 lemon, plus a squeeze of juice
  • 4 lamb chump chops or 8 small leg steaks
  • 1 small glass of white wine
  • 2 tsp redcurrant jelly
  • Handful fresh flat-leaf parsley, roughly chopped
  • 2 tbsp olive oil
  • Handful fresh thyme leaves
  • 2 garlic cloves, finely sliced
  • 100ml chicken/lamb stock
  • Knob of butter
  1. Place the potatoes in a saucepan of cold salted water, bring to the boil and simmer for 10-12 minutes until just tender.
  2. Meanwhile, mix the oil with the lemon zest and the thyme. Season the lamb and, when the potatoes are nearly cooked, heat the oil mixture in a frying pan over a high heat. Add the chops and cook for two to three minutes on each side until browned all over and just cooked through.
  3. Remove the lamb and set aside to rest, then add the garlic to the pan and stir for one minute. Add the wine and bubble for a couple of minutes, then add the lemon juice, stock and redcurrant jelly. Bring to the boil and simmer for two minutes, stirring, to make a gravy.
  4. Drain the potatoes and lightly crush with a fork, then stir through the butter and parsley. Serve the potatoes with the lamb chops and the gravy, along with seasonal vegetables, if you like.

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Lamb
Potatoes
quick and easy

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