Ingredients

• 2 lean lamb Barnsley (double loin) chops or single loin chops
• 2 large baking potatoes, peeled and cut into very thick chips
• 30ml/2tbsp olive oil
• 45ml/3tbsp mint jelly, softened
• 225g/8oz frozen peas
• 12g/½ oz butter
• 15ml/1tbsp freshly chopped mint

Instructions

1. Preheat the oven to gas mark 6, 200C, 400F.
2. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together. Bake it in the oven for 35-40 minutes, turning it occasionally until golden brown and crisp.
3. 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.
4. 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.
5. Serve the Barnsley chops, big chips and crushed peas all together.

https://www.qualityandexcellence.co.uk/barnsley-chops-with-big-chips-and-crushed-peas/