Serve with mint jelly if desired. Store leftover lamb chops in an airtight container in the refrigerator for up to three days. Reheat the lamb in a covered pan in a 350° oven. To keep the lamb ...

Turn the lamb over, season the cooked side well with ... Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl.

A favourite way to eat it is to marinate the lamb chops in a good mint sauce, then grill them in the oven. The sugar in the mint sauce caramelises and gets sticky and the vinegar helps to make the ...

Pick the mint leaves and roughly chop. Finely chop the pistachios, then set aside. Spoon the houmous out on a serving plate. Place a griddle pan on a high heat and get it hot. Grill the lamb chops ...

Using a pestle and mortar or food processor, blend together the mint, rosemary and the garlic, then add one tablespoon of the olive oil. Smear the herb mixture over the lamb chops. Place the ...

If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly ... in the chilli flakes, dried mint and celery salt. Using one lamb cutlet ...

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions. This recipe calls for fairly ...

These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...