Categories: January

Ingredients

• 750g waxy potatoes, thinly sliced
• 1 large onion, thinly sliced
• 500ml fresh vegetable stock, hot
• 2 sprigs fresh rosemary or 2 bay leaves, plus extra to serve
• 1 garlic clove
• 8 small lamb chops
• 2-3 tbsp mint jelly, plus extra to serve

Directions

1. Preheat the grill to medium-high.

2. Put the potatoes, onion, stock and rosemary sprigs or bay leaves in a wide saucepan over a high heat. Cover, bring to the boil, then reduce the heat and simmer, partially covered, for 15 minutes, or until the potatoes are tender but not breaking up. Drain off some of the thickened cooking liquid, and remove and discard the rosemary or bay. Season, then cover.

3. Meanwhile, cut the garlic clove in half, rub the cut side all over the lamb chops, then brush each with a little mint jelly. Season. Grill for 3 minutes each side for pink lamb, or 4 minutes each side if you like it cooked a little more. Set the meat aside to rest for a couple of minutes.

4. Divide the chops and boulangère potatoes between 4 warm serving plates, garnish with rosemary sprigs and serve with some seasonal vegetables and the extra mint jelly.

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