Serves 4

  • 8lg lamb chops
  • A little olive oil
  • 1 tbs mint jelly
  • 250ml cream
  • 400g defrosted petit pois
  • 3 tbs grated Parmesan
  • 1/2 chicken stock cube
  • Salt and pepper


  1. Take a large frying pan or ribbed grill, add a little oil and put over a medium-high heat.
  2. Season your chops and put in the pan, cook for 3 minutes on each side then one minute standing on the fat side to crispen it up.
  3. Meanwhile, put your cream in a pot, crumble in your stock cube and bring to a simmer, add your peas and your Parmesan.
  4. Bring back to a simmer once again and cook for 3-4 minutes till the cream coats the peas. Season and set aside.
  5. Brush the lamb chops with the mint jelly, then serve with the creamed peas.