Minty Lamb Chops with Cheesy Sauté Potatoes


  • 8 lean Thomas Johnston lamb cutlets or loin chops
  • Salt and freshly milled black pepper
  • 675g/1½lb waxy potatoes, cut into large chunks, skin on
  • 1 large fresh rosemary sprig
  • 60ml/4tbsp mint jelly, stirred well
  • 10ml/2tsp sunflower oil
  • 50g/2oz mature Cheddar cheese, grated
  • 15ml/1tbsp freshly chopped flat-leaf parsley


  1. Preheat the grill to medium.
  2. Boil the potatoes with the rosemary for 15 minutes, or until tender, drain and set aside.
  3. Season the chops and grill for 12-16 minutes, turning and basting occasionally with the mint jelly.
  4. Meanwhile heat the oil in a large frying pan, add the potatoes and sauté for 3-4 minutes, shaking the pan. Sprinkle over the cheese and parsley. Remove the chops from the grill and serve immediately with the potatoes and seasonal vegetables.


Source: Simply Beef & Lamb posting in association with Love Lamb Week 2018!