Thu, 4 August 2016
Serves 2
4 New Potatoes
200g Chicken Stock
1 Packet of Mint - remove leaves but keep stalks
3 Scallion - finely chopped
400g Frozen Peas
130g Butter - softened
Vegetable Oil
2 Streaky Rashers
1 small baby gem lettuce - shredded
4 Lamb Loin Chops
1. Preheat oven to 180C
2. Boil potatoes on seasoned water with mint stalks.
3. Heat frying pan to a medium high heat and add oil. (enough to just coat the pan)
4. Season lamb Chops liberally with salt and pepper.
5. Sear on pan until golden brown on each side.
6. Remove and place in oven for 10-12 minutes depending on how you like them cooked.
7. Heat oil and 30g of butter in a saucepan to a medium heat.
8. Add half of your chopped scallions and cook until softened.
9. Meanwhile make your mint and scallion butter. Add remaining scallions and chopped mint to remaining butter until evenly mixed. Chill.
10. When scallions are softened, add baby gem, peas and chicken stock. Leave on a high simmer until excess liquid has evaporated, stirring occasionally.
11. When potatoes are cooked, drain and leave in saucepan for excess steam to evaporate. Add mint and scallion butter and toss lightly.
12. Serve lamb on a bed of petit pois a la Francaise with potatoes in the side.
