Lamb chops with mint gravy is the classic British plate — pink lamb, sharp mint, mash or new potatoes. Grill or pan-fry Lamb Chops 900g-1.1kg (Frozen) until just blushing, then spoon over a quick mint gravy. Shop Lamb Chops when you want chops ready for the grill, not a joint you have to cut down.
Ingredients
- 4–6 lamb chops
- 1 tbsp oil
- 1 shallot, finely chopped
- 1 tbsp plain flour
- 250ml lamb or beef stock
- 2 tbsp mint sauce (or chopped mint + 1 tsp sugar + vinegar)
- Salt and black pepper
Method
- Pat chops dry, oil lightly, season. Bring toward room temperature.
- Grill on medium-high or pan-fry 3–4 minutes a side for pink (thicker chops need longer). Rest 5 minutes.
- In the pan juices on the hob, soften shallot, stir in flour, cook 1 minute.
- Whisk in stock, simmer until thickened, then stir in mint sauce. Taste and season.
- Serve chops with mint gravy and potatoes or peas.
Want mint already on the meat? Minted Lamb Chops 1kg (Frozen) is pre-minted. Browse Lamb Chops for Barnsley and standard chops for the same gravy treatment.