Serves 1

  • 2 large potatoes, peeled and halved
  • A drizzle of sunflower oil
  • 2-3 lamb chops
  • 100g petit pois defrosted
  • 100 mls milk
  • A generous knob of butter
  • 1 tsp English mustard
  • 1 tsp mint jelly
  • Salt and pepper
  • Put your potatoes on to boil with a little salt.


  1. Meanwhile season the chops then heat the oil in a pan until gently smoking then carefully add the chops.
  2. Cook for 5 minutes on both sides and then if you can perch them on the fatty side for a couple of minutes to crisp the fat.
  3. Remove from the pan and keep warm then turn your attention to the potatoes.
  4. At almost the last minute, add the peas to the potatoes then continue to cook.  Ensure they are not boiling for very much longer or they will lose their colour.
  5. Drain well then put everything back into the pot and mash with the milk, butter, salt and pepper.  You may need to use a little more milk to get the required texture.
  6. When you're happy add the mustard and mint jelly then serve on a warm plate beside your lamb chops.