Lamb chops are Fern's favourite supper dish above all else, so I cook this quite often. Like most of my food this is a very simple idea but the sweetness of the mint jelly and the sharpness of the mustard and zest work perfectly with the meat - the best thing to do is to make up the marinade and leave the whole lot for 24 hours. The only thing to serve with this is dauphinoise potatoes.
- 12 lamb chops, as lean as possible
- 4 tbsp mint jelly
- 4 tsp chopped fresh thyme
- 2 tbsp wholegrain mustard
- finely grated zest of 1 lemon
- 2 tbsp olive oil
- For the Potatoes
- 600ml (1 pint) whipping cream
- 2 garlic cloves, crushed
- 800g (1lb 12 oz) potatoes, peeled
- 55g (2 oz) Gruyere cheese, grated, optional
- salt and freshly ground black pepper
- Trim any excess fat from the chops. Mix together the mint jelly, thyme, mustard and zest and spread over both sides of the chops.
- Place on a non-metallic plate or dish and cover then leave to marinate in a fridge overnight or longer if you have time.
- Preheat the oven to 200C/400F/Gas 6.
- Pour the cream into a pan, add the garlic and bring to the boil.
- Meanwhile, cut the potatoes lengthways into very thin slices - if you have one, a Japanese mandolin is perfect for this job but mind your fingers!
- Season the potatoes all over and lay in a shallow ovenproof dish about 2 - 2.5 litre (3½ - 4½ pint) capacity.
- Pour over the cream mixture and cook in the oven for 25-30 minutes, or until tender.
- Meanwhile preheat a grill.
- Drizzle a little olive oil over the chops and season well with salt and pepper. Cook under a medium grill for about 5-7 minutes on each side until cooked to taste.
- The fat should, crisp up nicely but do take care as the sugar in the jelly can catch and burn quite quickly.
- If using, sprinkle the cheese over the top of the potatoes and return to the oven until just melting. Serve the lamb with the bubbling pot of dauphinoise potatoes.