Recipe Collection :: Minted Lamb and Crushed Potatoes


  • Around 20 New Potatoes
  • 4 Lamb Leg Steaks or Chops
  • A Lemon
  • 15 - 20 Mint Leaves
  • 4tbsp Olive Oil


  • Boil the potatoes

  • Season the chops on both sides with salt and pepper

  • Mix the olive oil, the lemon zest and the torn up mint leaves together in a pan

  • With 5 minutes left on the potatoes, heat the oil and as it starts to sizzle add the lamb. Cook high for a couple of minutes on both sides

  • When the lamb feels done, remove and keep in a warm place to rest

  • Squeeze the lemon juice in to the pan which should deglaze nicely giving a jus

  • Lightly crush the potatoes on each plate, put the lamb on top and pour over the jus

  • Also goes well with green beans or some Kale