Minted lamb chops with mash are the British pub plate when you want sticky mint-glazed chops and a bowl of buttery mash. Grill or pan-fry Minted Lamb Chops 1kg (Frozen), then rest while the mash comes together. Shop Lamb Chops and Lamb for butcher minted chops.
Ingredients
- 800g–1kg minted lamb chops
- 1 tbsp oil; black pepper (mint glaze already on the chops)
- 1kg floury potatoes; 50g butter; splash of milk; salt
- Peas or steamed greens to serve
- Optional: extra mint sauce on the side
Method
- Boil potatoes in salted water until tender; drain, mash with butter and milk, season.
- Pat chops dry. Heat a grill or heavy pan. Cook 3–4 minutes per side until caramelised at the edges and cooked to your liking.
- Rest 3 minutes under foil.
- Plate mash, nestle chops on top, add peas.
- Serve minted lamb chops with mash — sticky, herby and properly British.
Prefer plain chops? Lamb Chops 900g-1.1kg (Frozen) take a spoon of mint sauce. Browse Lamb for more lamb packs.