Minted Garlic Lamb Chops with Crushed Roasted New Potatoes and Orange Buttered Vegetables

We can’t get enough of these lamb loin chops at the moment. I have mentioned several times about the amazing market we discovered that runs every Sunday, where we can get 15 lamb loin chops for £10! Not only are they super cheap but they are super meaty too, and taste amazing!!! We currently have a freezer full so expect many more lamb chop blogs to come (sorry to those that don’t like lamb). This recipe combination is a dream, all the flavours and textures work so well together and I will most certainly be making this again and again. The buttered orange veggies will also be a real winner with a roast, and now we are heading into autumn I imagine these will regularly be on the menu!

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Serves 2

For the lamb chops

–          4 lamb loin chops

–          3 cloves garlic – crushed

–          2 tbsp olive oil

–          Juice ½ lemon

–          ½ tsp chilli flakes

–          1 tbsp mint sauce

For the potatoes

–          10 new potatoes

–          2 tbsp corn oil

–          Large handful peas

For the orange vegetables

–          Juice of 2 oranges

–          200ml vegetable stock

–          1 small courgette – finely sliced

–          20g butter

–          Pinch thyme

–          1 carrot – finely sliced

Mix the marinade ingredients together for the lamb chops, coat the lamb and leave to marinate for half an hour

In the meantime, part boil the new potatoes in salty boiling water for 10 minutes

Toss the potatoes in the oil and gently crush with a potato masher so they split a little. Cook in the oven to 25-30 minutes, until they start to crisp up.

Heat a griddle pan to a high temperature and cook the lamb chops for 2 minutes on each side (don’t discard the marinade) and then an extra minute on each side until they are cooked to your liking, all in all I cooked mine for 7 minutes and they were lovely and pink in the middle, but they were very chunky chops so the time will be dependent on their size. Once cooked leave to rest for 3-4 minutes before serving

Once the potatoes have started to turn golden and crispy, reduce the heat to 160’C and stir in the peas and marinade from the lamb and return to the oven for 10-12 minutes

In a saucepan, heat the orange juice and the stock and cook the carrots and courgettes for 10 minutes until slightly andante. Stir in the thyme and the butter before serving and season to taste

Plate up all your ingredients and drizzle over the remaining orange juice before enjoying 😀

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10 thoughts on “Minted Garlic Lamb Chops with Crushed Roasted New Potatoes and Orange Buttered Vegetables

    • They have all sorts. Last time we went we got 3kg of sirloin for £15 and about 20 sausages for a fiver, it’s amazing! They also have loads of great fruit and veg and cheese too. It’s in St Philips in Bristol every Sunday from 9am till 3pm

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