Lamb chops with mash and peas

Pan-fried lamb chops with crisp, golden edges, creamy mash, minted peas and a jug of gravy. A proper dinner that's on the table in half an hour.

Ingredients

• 700 g Lamb chops, about 8 chops
• 15 ml Olive oil
• 1 g Dried thyme
• 1 g Black pepper
• 1000 g Potatoes, peeled and chopped
• 40 g Butter
• 80 ml Milk
• 400 g Frozen peas
• 5 g Fresh mint, a few leaves, chopped
• 25 g Gravy granules, made up with 300ml boiling water

Method

1. Boil the potatoes in salted water for 15 to 18 minutes until a knife slides in easily.
2. While they cook, take the chops out of the fridge, rub them with the oil and season with the thyme and pepper.
3. Heat a large frying pan over a medium-high heat. Stand the chops on their fatty edge for 2 minutes to crisp the fat, then lay them flat and cook for 3 to 4 minutes each side for slightly pink, or a couple of minutes longer for well done.
4. Move the chops to a warm plate and leave them to rest for 5 minutes.
5. Drain the potatoes, then mash with the butter and milk until smooth.
6. Cook the peas in boiling water for 3 minutes, drain and stir through the mint. Make up the gravy, and stir in any juices from the resting chops.
7. Serve two chops each with a pile of mash, the peas and gravy poured over.