Lamb chops with Ballymaloe Mint mash

Ingredients: 

• 1 lamb chop
• 115g cooked mashed potatoes
• 30g butter
• ½ tbsp hot milk
• ½ dessertspoonBallymaloe Mint Jelly
• Sea salt & freshly cracked black pepper

Method:

1. Mash the potatoes well. Add the butter and milk and, for an even richer mash, add in some cream.
2. Add some salt & pepper and stir in your Ballymaloe Mint Jelly.
3. 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

Easter, Dinner, Family Classics, Featured Recipes, Potato Recipes, Seasonal, St. Patrick's Day, Traditional Irish