Lamb chops with spring onion and mustard mash – Recommended Recipe!

Lamb Chops with Spring Onion and Mustard Mash – serves 4, ready in 35 mins.

Ingredients

800g Maris Piper or King Edward potatoes, peeled and cut into even-sized pieces

½ savoy cabbage, thinly shredded

25g butter

4 spring onions, trimmed and sliced

8 lamb chops

100ml milk

1 tbsp coarse-grain mustard

500g pot ready made lamb gravy, heated

Method

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.

Garlic & rosemary roast vegetables - Recommended Recipe!

Garlic and rosemary roast vegetables - serves 8, preparation 15 minutes, cooking 50-60 minutes.

Ingredients
1kg Maris Piper potatoes
4 parsnips
4 carrots
4 tbsp olive oil
6 cloves garlic
Few sprigs of rosemary, washed
Salt & pepper

Method

1. Peel the potatoes and parsnips and cut into quarters.  Halve the carrots.  Boil potatoes in salted water for 12 minutes, adding the parsnips to the pan for the last 3-4 minutes.  Drain the vegetables and shake them in the pan until fluffy.  Set aside.
2. Heat a roasting tin on the hob with the oil and add potatoes, parsnips, carrots, unpeeled garlic cloves and rosemary.  Sprinkle with salt and pepper.  Roast at 200C/Gas 6 for 45-50 minutes.

Source - Morrisons instore magazine.