Lemony lamb chops with crushed new potatoes
- June 2010
- Serves 4
- 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.
- 20.2g (7.5g saturated)
- 22.7g (3.4g sugar)
- 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
- Place the potatoes in a saucepan of cold salted water, bring to the boil and simmer for 10-12 minutes until just tender.
- 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.
- 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.
- 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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