ASDA part of the Wal-Mart family

• 50g butter, softened
• 4tbsp fresh mint leaves, chopped
• 700g new potatoes
• 3tbsp olive oil
• 2tbsp chives, snipped into small pieces
• 200g shelled or frozen peas
• 4 large or 8 small lamb chops

1 Mix the butter with 2 tablespoons chopped mint and season with salt and pepper. Wrap in cling film and put in the fridge.

2 Boil the potatoes until tender. Drain, return to the pan and add the olive oil, chives and the rest of the mint. Crush the potatoes with a fork until they are roughly broken up.

3 While the potatoes are cooking, boil the peas for 5 minutes, then drain. Meanwhile, grill or griddle the lamb chops until cooked to your taste. Divide the butter into 4 or 8 portions, and put a portion on to each chop. Serve with herby potatoes and peas.