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Minty lamb and mustard mash
People think lamb is fatty but it contains little more than beef or pork. You can trim fat off chops before cooking, but it does help keep the meat moist. Lamb is also high in protein, and contains zinc and iron.
Serves 4
 Preparation time 15 minutes
Ingredients
  • 700g potatoes, peeled and quartered
  • 4 lean lamb chops
  • 4tsp Asda mint jelly
  • 100ml milk
  • Small knob of butter
  • 1tbsp Asda coarse grain
  • mustard (or to taste)
Method
1 Boil the potatoes for 10 minutes or until tender.

2 Meanwhile, preheat the grill to high. Using your hands or a brush, rub the mint jelly over the lamb chops to coat both sides. Grill the chops for 5 minutes on each side. Test the meat by pushing the tip of a sharp knife into the thickest part of the chop; if the juices are still pink, the meat is not cooked through. If you don’t want the lamb to be slightly pink in the middle, grill for a few more minutes.

3 Drain the potatoes and mash with the milk, butter and the mustard added to taste. Serve the lamb chops with the mustard mash and a selection of steamed green vegetables – steaming helps preserve the nutrients.
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Per serving
Calories 354, Carbs 27g, Fat 9g, Saturated fat 1g

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