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Marinated Lamb Chops With Mint, Thyme, Seed Mustard & Roasted Autumn Veg.

4.7/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 12-15 mins
  • Difficulty: Easy
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Marinated Lamb Chops With Mint, Thyme, Seed Mustard & Roasted Autumn Veg.

For a sumptuous supper try this quick and tasty lamb chop recipe. 


  • 12 lamb chops, as lean as possible (you can use either Barnsley chop, neck chop or standard chops)
  • 4 tbsp mint jelly
  • 4 tsp chopped fresh thyme
  • 2 tbsp wholegrain mustard
  • finely grated zest of 1 lemon
  • 2 tbsp olive oil
  • 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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  • 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. If you want to pan-fry take care not to burn the chops and cook for 2-3 minutes on each side.
  • 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.

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