Minted lamb chops with hash browns

Method

1. Preheat the oven to 220°C/fan200°C/gas 7 and preheat the grill to high.
2. Put frozen hash browns onto a small, non-stick baking tray and bake for 18-20 minutes, turning halfway.
3. Meanwhile, warm the mint jelly in a small pan or in the microwave. Season the lamb chops or cutlets and put onto a rack resting over a foil-lined baking tray or grill pan. Brush with some mint jelly and grill for 3-4 minutes. Turn over, brush with more mint jelly and grill for a further 3-4 minutes or until cooked medium and nicely caramelised. Set aside, loosely covered with foil to keep warm.
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4. Reduce the grill to medium-high.
5. Top the cooked hash browns with the vine tomatoes, sliced, some seasoning and the Cheddar, coarsely grated.
6. Pop under the grill for 2 minutes or until lightly golden.
7. Serve with the lamb chops, extra mint jelly and some steamed broccoli.