Barnsley Chops with Big Chips and Crushed Peas
Barnsley Chops with Big Chips and Crushed Peas
Serves: to serve 4
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 mins
ingredients
4 -
lean lamb Barnsley (double loin) chops
4 large - baking potatoes
3 - 4 tablespoons - olive oil
4 tablespoons - mint jelly
1 lb - frozen peas
1 oz - butter
2 tablespoons - freshly chopped mint
4 large - baking potatoes
3 - 4 tablespoons - olive oil
4 tablespoons - mint jelly
1 lb - frozen peas
1 oz - butter
2 tablespoons - freshly chopped mint
directions
- Peel the potatoes, cut into very thick chips, rinse in cold water to remove the starch then pat dry with paper kitchen towels. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss to coat the chips. Season with salt and freshly ground black pepper. Cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 35-40 minutes, turning occasionally, until golden brown and crisp.
- Preheat the grill (broiler). Place the chops on the grill (broiler) pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the mint jelly as you turn the chops..
- Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a gentle simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and chopped fresh mint. Mix thoroughly then serve the chops, chips and peas all together.