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
Preheat the oven to gas mark 6, 200C, 400F.
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.
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.
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