Lamb Chops With Green Mash

This is a lovely lamb dish. It is so tasty and simple, the mash really complements the flavours of the lamb. I prefer my lamb quite pink, but feel free to cook it to your own liking. My only concern would be that the glaze might caramalise a bit too much.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  lamb chops
• 1  clove garlic, sliced
• 1⁄2 teaspoon dried rosemary
• 1⁄4 cup  mint jelly
• 1  tablespoon coarse grain mustard
• 1  tablespoon  balsamic vinegar
• 250  g  frozen broad beans, defrosted and shelled (fava beans)
• 1⁄2 cup  frozen peas
• 1⁄4 cup  chicken stock

Directions

1. Prepare the lamb chops by cutting slits in them and inserting the slivers of garlic and rosemary.
2. Melt the mint jelly, mustard and vinegar over a medium heat to combine.
3. Keep warm.
4. Combine the beans, peas, and stock in a saucepan.
5. Bring to the boil, then reduce heat to low and cook for 5 minutes.
6. Mash in a rustic mash.
7. Season the lamb chops with salt and pepper.
8. Brush with the mint glaze and grill the lamb chops for about 5 minutes.
9. Turn over, brush other side with remaining glaze and cook for 5 minutes again.
10. Serve with mashed potato.