Clodagh McKenna's lamb chops with crushed peas & pan-fried potatoes Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s lamb chops with crushed peas mint jus and pan-fried potatoes By You Magazine - October 18, 2020 I just love a juicy lamb chop! My recipe is a classic, as that’s how I like them best. I always have frozen peas in the freezer and a few potatoes lying around, so it makes this whole dish very easy. If you want to jazz it up a bit, you can add crushed fennel to the lamb chops, or cream up your frozen peas by whizzing them with crème fraîche, lime and coriander. Dora Kazmierak SERVES 2 2 lamb loin chops, weighing about 125g each 1 sprig of rosemary, plus extra to garnish (optional) 1 tbsp olive oil 1 tbsp finely chopped fresh mint sea salt and freshly ground black pepper FOR THE PAN FRIED POTATOES 250g baby potatoes, scrubbed and cut into 1cm pieces 1 tbsp salted butter 1 tbsp olive oil 1 garlic clove, crushed 1 tbsp rosemary, finely chopped FOR THE CRUSHED PEAS 250g frozen peas 1 tbsp extra virgin olive oil 1 tbsp finely chopped fresh mint 1. Remove the lamb chops from the fridge at least 30 minutes before you want to cook them. 2. Boil the potatoes for 5 minutes, drain and set aside. 3. Rub the lamb chops with a sprig of rosemary to add a hint of it to the flavour of the meat. Then brush the chops with the olive oil and season with salt and pepper. 4. Place a griddle or frying pan over a medium-high heat and cook the lamb chops for 4 minutes on each side. Keep warm in a low oven. 5. Meanwhile, for the potatoes, place a frying pan over a medium heat, add the butter and olive oil and swirl around the pan until melted. Add the part-cooked potatoes, season with salt and pepper, toss well and cook for 10 minutes, stirring occasionally. 6. Add the garlic and chopped rosemary and continue to cook for a further 5 minutes or until the potatoes are golden around the edges. 7. To make the crushed peas, fill a pan one-third full with water and bring to the boil. Add the peas and cook for 3 minutes. 8. Drain the peas, then return to the pan and crush lightly with the extra virgin olive oil and mint. Season with salt and pepper. 9. Divide the crushed peas and pan-fried potatoes between two warmed plates. Place the lamb chops on top of the potatoes, then stir the fresh mint into the leftover jus in the cooking pan and spoon the mint jus over the lamb. Garnish the potatoes with a little extra rosemary, if you wish. TIP Removing the chops from the fridge 30 minutes before cooking helps to keep them juicy. And be careful not to overcook them. They should still be pink on the inside. Now buy the book with £7 off Clodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved