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Marinated Lamb Chops With Mint, Thyme And Seed Mustard

2.0/5 rating 1 vote
  • Makes: 4
  • Prep Time: 20 mins
  • Ready in: 12-15 mins
  • Difficulty: Easy
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Marinated Lamb Chops With Mint, Thyme And Seed Mustard

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

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  1. Trim any excess fat from the chops. Mix together the mint jelly, thyme, mustard and zest and spread over both sides of the chops.
  2. Place on a non-metallic plate or dish and cover then leave to marinate in a fridge overnight or longer if you have time.
  3. Preheat the oven to 200C/400F/Gas 6.
  4. Pour the cream into a pan, add the garlic and bring to the boil.
  5. 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!
  6. Season the potatoes all over and lay in a shallow ovenproof dish about 2 - 2.5 litre (3½ - 4½ pint) capacity.
  7. Pour over the cream mixture and cook in the oven for 25-30 minutes, or until tender.
  8. Meanwhile preheat a grill.
  9. 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.
  10. The fat should, crisp up nicely but do take care as the sugar in the jelly can catch and burn quite quickly.
  11. 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.

Phil's Tips

If you prefer you can cook the chops in a griddle or frying pan

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