A tasty dinner to please the whole family.


  • 8 centre loin chops
  • 50g butter
  • A few sprigs of rosemary
  • Light rapeseed oil

For the rye

  • 200g rye
  • Extra virgin rapeseed oil
  • 1 Lemon, juiced
  • Sea salt
  • Bunch mint (2 tbsp chopped)

For the mussels

  • 500g mussels
  • 150ml dry cider
  • 1 onion, diced
  • A few sprigs of thyme

To garnish

  • Mint oil
  • Sea Salt
  • Fresh Mint 


  1. Heat the cider with the onion and the thyme in a pot large enough to fit all the mussels. When it comes to the boil, add the mussels.
  2. Cover and cook until all the mussels open. When cool enough to handle, shell the mussels and reserve in their liquor.
  3. In a pot, cook the rye in salted water until tender. Season the rye with oil, salt and the lemon juice to taste. Add the mussels and the chopped mint.
  4. To cook the lamb, heat some oil in a large frying pan. Sear the lamb on both sides and then add the butter and the rosemary. Baste for a few minutes and then rest in a warm place.
  5. To serve, spoon the rye into the centre of each plate and then rest two chops on the top of the rye.
  6. Garnish with a mint oil, sea salt & fresh mint.