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

Directions

1. 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.
2. 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..
3. 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.