Lemony lamb chops with crushed new potatoes

Lemony lamb chops with crushed new potatoes
  • Serves icon Serves 4
  • Time icon Ready in 20 min

If you like your meat chops succulent, then this lamb chop recipe is the one for you. The herby crushed new potatoes add substance – and they’ll be in season in April in the UK, too.

Nutrition: per serving

Calories
417kcals
Fat
20.2g (7.5g saturated)
Protein
33.7g
Carbohydrates
22.7g (3.4g sugar)
Salt
0.5g
Calories
417kcals
Fat
20.2g (7.5g saturated)
Protein
33.7g
Carbohydrates
22.7g (3.4g sugar)
Salt
0.5g

Ingredients

  • 500g baby new potatoes
  • 2 tbsp olive oil
  • Zest of 1 lemon, plus a squeeze of juice
  • Handful fresh thyme leaves
  • 4 lamb chump chops or 8 small leg steaks
  • 2 garlic cloves, finely sliced
  • 1 small glass of white wine
  • 100ml chicken/lamb stock
  • 2 tsp redcurrant jelly
  • Knob of butter
  • Handful fresh flatleaf parsley, roughly chopped

Method

  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 2-3 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 1 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 2 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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