Lamb chops with mint sauce and new potatoes is the British spring-plate classic when you want juicy chops, sharp mint and buttery new potatoes. Grill or pan-fry Minted Lamb Chops 1kg (Frozen) (or plain chops) until pink in the middle, then spoon over mint sauce. Shop Lamb Chops and Lamb for butcher lamb chops.
Ingredients
- 800g–1kg lamb chops (minted or plain)
- 1 tbsp oil; salt and black pepper
- Mint sauce: 2 tbsp chopped fresh mint, 1 tbsp white wine vinegar, 1 tsp sugar, pinch of salt — or good jarred mint sauce
- 500g new potatoes; butter; greens to serve
Method
- Boil new potatoes in salted water until tender; drain and toss with butter.
- Pat chops dry; oil and season (go lighter on salt if using minted chops).
- Heat a grill pan or heavy frying pan until hot. Cook chops 3–4 minutes per side for medium-pink (adjust to thickness). Rest 3 minutes.
- Stir mint sauce (or warm jarred sauce). Spoon over chops.
- Serve lamb chops with mint sauce and new potatoes — proper British lamb supper.
Prefer plain chops? Lamb Chops 900g-1.1kg (Frozen) take the same mint sauce. Browse Lamb for more lamb cuts.