Recipe

Garlic Lamb Chops

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Garlic Lamb Chops

Lamb chops in a garlic, mint and parsley butter. Served with green beans and a mustard and mayonnaise baby potato salad.




Ingredients to serve 2

  • 4 x lamb chops
  • 1 clove x garlic – crush, peel & chop finely
  • 5g x parsley – chop coarsely
  • 10g x mint – chop coarsely
  • 2 tbsp x butter (from your pantry)
  • 200g x green beans – trim ends
  • 400g x baby potatoes – cut in half
  • 1½ tbsp x mayonnaise
  • ½ tsp x Dijon mustard
  • 2 x spring onions – slice thinly
  • ½ x lemon
  • olive oil (form your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 8 x lamb chops
  • 2 cloves x garlic – crush, peel & chop finely
  • 10g x parsley – chop coarsely
  • 20g x mint – chop coarsely
  • 4 tbsp x butter (from your pantry)
  • 400g x green beans – trim ends
  • 800g x baby potatoes – cut in half
  • 3 tbsp x mayonnaise
  • 1 tsp x Dijon mustard
  • 4 x spring onions – slice thinly
  • 1 x lemon
  • olive oil (form your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Preparation: Prepare all the ingredients as indicated above. Put the kettle on to boil. Gently melt the butter in a small pan.

Step 2

Lemon: Using the fine side of the grater, grate the yellow/green skin of the lemon to create zest. Then cut in half and juice.

Step 3

Baby potatoes: Place a saucepan of lightly salted, boiling water on high heat. Boil the potatoes for 15 minutes. When done, remove with a slotted spoon and set aside in a colander to cool. NB: Keep the water to cook the beans.

Step 4

Green beans: Return the baby potato saucepan and water to the stove on high heat. When the water is boiling, add the green beans and cook for 3 minutes. Drain, drizzle with olive oil and season to taste. Keep warm.

Step 5

Potato salad: Mix these ingredients in a large bowl – mayo, mustard, spring onion, HALF the lemon and HALF the lemon zest. Season to taste.

Step 6

Herb butter: Mix these ingredients in a small bowl – butter, parsley, mint, HALF the lemon and HALF the lemon zest. Season to taste.

Step 7

Lamb chops: Rub both sides of each lamb chop with salt, pepper and olive oil. Place a large, dry frying pan on high heat. When hot, add the chops and sear for 3 minutes either side until golden and still slightly pink in the middle. Using tongs (or two spoons) hold the fat side of the chop on the pan for 2 minutes until nice and golden.

Step 8

Serve the lamb chops topped with herb butter and a side of green beans and potato salad.