Mad Butcher's Butcher Est. 1971

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Lamb Chops with Mash & Vegetables


- 4-6 Quality Mark lamb shoulder chops
- 2 Tbsp oil
- 3-4 Tbsp seeded mustard
- 2 Tbsp chopped herbs (parsley
- chives
- thyme)
- Salt and Pepper
- 4-5 large floury potatoes
- peeled and chopped
- Butter & milk to mash
- 3 large carrots
- peeled and thickly sliced
- Drizzle of olive oil
- Chopped chives (optional)
Serves : 4
Cooking time:


Rub the lamb with oil, mustard and herbs, season with salt and pepper.

Brown the lamb on both sides over a moderate heat, then transfer to a preheated 180° C oven until cooked to your liking. (Cutlets cook more quickly – just pan grill or BBQ 2-3 minutes per side).

Cook the potatoes in boiling salted water until tender. Drain, then add a knob of butter and a little milk and mash. Season to taste.

Blanch carrots in boiling water until tender. Drain and add the oil, season with salt and pepper and sprinkle over the chives.

Recipe from NZ Beef and Lamb 


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