800g Maris Piper or King Edward potatoes, peeled and cut into even-sized pieces
½ savoy cabbage, thinly shredded
4 spring onions, trimmed and sliced
8 lamb chops
1 tbsp coarse-grain mustard
500g pot ready made lamb gravy, heated
1. Cook the potatoes in simmering, lightly salted water for 8-10mins until tender. Cook the shredded cabbage in lightly salted, boiling water for 5 mins and drain well. Meanwhile, melt the butter in a separate pan and cook the spring onions for 2-3 minutes, then set aside.
2. Grill the lamb chops for 5-6 mins on each side (depending on the thickness).
3. Drain the potatoes and return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture, taking care not to burnt them. Add the milk and heat until hot. Add the mustard and season to taste. Mash well, then stir in the spring onions and cabbage. Serve immediately with the chops and hot gravy.
Per serving: 553 calories, 9.7g sugar, 23.7g fat, 11.7g saturated fat, 1.8g salt.
Source: Asda instore magazine.