Barnsley Chops with Big Chips and Crushed Peas
Serve the Barnsley chops, big chips and crushed peas all together.
Ingredients
- 2 lean lamb Barnsley double loin chops or single loin chops
- 2 large baking potatoes, peeled and cut into very thick chips
- 2 tablespoons olive oil
- 3 tablespoons mint jelly, softened
- 225g frozen peas
- 12g butter
- 1 tablespoon freshly chopped mint
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp.
Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze.
Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly.
- Serve the Barnsley chops, big chips and crushed peas all together.
Nutrition
Each serving provides:
- Energy
- 852kcal
- Fat
- 50.6g
- Saturates
- 19.7g
- Carbs
- 60.7g
- Sugars
- 8.1g
- Fibre
- 10.3g
- Protein
- 41.2g
- Salt
- 0.7g
