Serve the Barnsley chops, big chips and crushed peas all together.
2 lean lamb Barnsley (double loin) chops or single loin chops 2 large baking potatoes, peeled and cut into very thick chips 2 tablespoons olive oil 3 tablespoons mint jelly, softened 225g frozen peas 12g butter 1 tablespoon freshly chopped mint
1. Preheat the oven to 200ºC, 400ºF, Gas Mark 6. 2. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp. 3. Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze. 4. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly. 5. Serve the Barnsley chops, big chips and crushed peas all together.