- 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
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.
Heat a griddle pan over a medium heat. Season the chops with freshly ground black pepper and brush with the oil.
Put the chops onto the griddle pan and cook for 3-4 minutes on each side, or until cooked to your liking.
Meanwhile, make the mint sauce; mix together the chopped mint, sugar, vinegar and 2 tablespoons boiling water.
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.