Ingredients: 1 lamb chop 115g cooked mashed potatoes 30g butter ½ tbsp hot milk ½ dessertspoon Ballymaloe Mint Jelly Sea salt & freshly cracked black pepper Method: Mash the potatoes well. Add the butter and milk and, for an even richer mash, add in some cream. Add some salt & pepper and stir in your Ballymaloe Mint Jelly. Serve with rested lamb chops and fresh, steamed vegetables Ballymaloe tip: If you grill your lamb chops for 7-8 minutes, turning halfway through and leaving to rest for 5 minutes, you should find yourself with perfectly cooked meat. Most chefs recommend keeping your lamb a little pink, but if you prefer to cook it for longer, we recommend a further 5 minutes in a warm oven. The important thing is to make sure that the meat does not dry out. Lamb & mint is a tried and tested combination and our Ballymaloe Mint Jelly Mash adds a fresh twist to the partnership. Source: Ballymaloe
