Minted Lamb Chops with Cheese and Tomato Hashbrowns
Ingredients
4 Lamb Chops
275g Frozen Hashbrowns
2 tbsp Mint Jelly
3 Vine Tomatoes, sliced
50g Cheddar, grated
Method
Preheat the oven to 220C/Gas Mark 7 and preheat the grill to high. Put the hash browns onto a small non-stick baking tray and bake for 18-20 minutes, turning halfway. Meanwhile, warm the mint jelly in a small pan.
Season the lamb chops and put on a rack over a foil-lined tray. Brush with some mint jelly and grill for 3-4 minutes. Turn over, brush with more mint jelly and grill for a further 3-4 minutes or until cooked to your liking. Set aside, loosely covered with foil to keep warm.
Reduce the grill to medium-high. Top the cooked hashbrowns with the tomatoes, some seasoning, and the cheddar. Pop under the grill for 2 minutes or until lightly golden. Serve with the lamb chops, extra mint jelly and some steamed broccoli.
Source: Delicious Magazine
