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Lemony lamb chops with crushed new potatoes

Published: 31 May 10
Updated: 18 Jun 24

If you like your meat chops succulent, then this lamb chop recipe is the one for you. The herby crushed new potatoes add substance – and they’ll be in season in April in the UK, too.

Easy
June 2010

Test kitchen approved

Serves 4
Ready in 20 min

If you like your meat chops succulent, then this lamb chop recipe is the one for you. The herby crushed new potatoes add substance – and they’ll be in season in April in the UK, too.

Nutrition: per serving

Calories: 417kcals
Fat: 20.2g (7.5g saturated)
Protein: 33.7g
Carbohydrates: 22.7g (3.4g sugar)
Salt: 0.5g

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Ingredients

500g baby new potatoes
2 tbsp olive oil
Zest of 1 lemon, plus a squeeze of juice
Handful fresh thyme leaves
4 lamb chump chops or 8 small leg steaks
2 garlic cloves, finely sliced
1 small glass of white wine
100ml chicken/lamb stock
2 tsp redcurrant jelly
Knob of butter
Handful fresh flatleaf parsley, roughly chopped

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Method

Place the potatoes in a saucepan of cold salted water, bring to the boil and simmer for 10-12 minutes until just tender.
Meanwhile, mix the oil with the lemon zest and the thyme. Season the lamb and, when the potatoes are nearly cooked, heat the oil mixture in a frying pan over a high heat. Add the chops and cook for 2-3 minutes on each side until browned all over and just cooked through.
Remove the lamb and set aside to rest, then add the garlic to the pan and stir for 1 minute. Add the wine and bubble for a couple of minutes, then add the lemon juice, stock and redcurrant jelly. Bring to the boil and simmer for 2 minutes, stirring, to make a gravy.

Drain the potatoes and lightly crush with a fork, then stir through the butter and parsley. Serve the potatoes with the lamb chops and the gravy, along with seasonal vegetables, if you like.