For this recipe, I marinated my chops over night, for the best taste.
For the marinade, add a sprinkle of sea salt, ground black pepper, 1 tsp paprika, 2 tsp of fresh mint (finely chopped) and, a drizzle of olive oil. Make sure you mix this properly so that your lamb chops get all of the flavour. This recipe is good for marinading 4 chops. Pour the mix over your chops, cover them with cling film and leave them for 24 hours maximum. The longer you leave them the better flavour you will get.
Once you have marinated the lamb chops pre heat your oven to 180 degrees and lightly grease a oven safe dish.
Place your lamb chops into the dish and bake for approximately 20 to 30 minutes, this will make sure that they are fully cooked through, if you would like them medium rare take them out 10 minutes earlier but leave them to rest for 7 minutes before serving.
Whilst you are cooking the chops add your chosen veg on to cook/boil, I served my chops with green beans to add a crunchy element to the dish.
If you would like crispy potatoes make sure you put them into the oven before your chops, or add your chips at the same time as your chops. Or if you would like some mash, boil your potatoes and add a knob of butter and some milk before mashing, giving the butter time to melt before you mash them up.
To make your gravy, I used instant gravy but added some of the juices from the dish which you cooked the lamb chops in, to get a more minty, lamb flavour to the gravy. Add boiling water to the mixture and serve hot with the rest of your dinner.
Hope you enjoy this recipe, check out some of our other blogs for more recipes or look on the shop page where you can purchase my cookbooks.