• 800 g baby potatoes, halved if large
  • 8 lamb chops
  • 1 tbsp olive oil
  • 28 g fresh mint, finely chopped, reserving a few whole leaves to garnish
  • 1 tbsp Fairtrade white sugar
  • 1 tbsp red wine vinegar
  • 100 g feta, crumbled


  1. 1

    Place the potatoes in a pan of cold water, bring to the boil, then reduce to a simmer and cook for 12-15 minutes until tender.

  2. 2

    Heat a griddle pan over a medium heat. Season the chops with freshly ground black pepper and brush with the oil.

  3. 3

    Put the chops onto the griddle pan and cook for 3-4 minutes on each side, or until cooked to your liking.

  4. 4

    Meanwhile, make the mint sauce; mix together the chopped mint, sugar, vinegar and 2 tablespoons boiling water.

  5. 5

    Serve the chops topped with the crumbled feta and a splash of the mint sauce, garnished with extra whole mint leaves.


    Cook's tip: don't overcrowd the pan when you're cooking the chops, otherwise they won't brown as well.

Nutritional Details

Each serving provides
  • Energy 3228kj 771kcal 39%
  • Fat 59.1g 84%
  • Saturates 29.0g 145%
  • Sugars 6.4g 7%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 842kj/201kcal

Each serving provides

30.3g carbohydrate 3.8g fibre 27.5g protein

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