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Roast lamb, Yorkshire pudding, pea purée and mint sauce


  • 300g lamb chops

  • 160g new potatoes

  • 1 tbsp thyme, chopped

  • 1 tbsp rosemary, chopped

  • 3 garlic cloves, bashed

  • Extra virgin olive oil

  • 200ml chicken stock

  • 50ml white wine

  • 200g peas, frozen

  • Pinch white pepper

  • 2 tbsp mint, chopped

  • 2 tsp cider vinegar

  • 1 tsp sugar

  • 60g broccoli

  • 4 tbsp sunflower oil

  • 1 egg

  • 25ml milk

  • 25ml water

  • 50ml flour

  • Salt and pepper


  • 1.

    Preheat the oven to 220ºC/425ºF/Gas mark 7.

  • 2.

    Bone the lamb, and give it a bash with a meat mallet. Pan-fry it for a minute on each side and season.

  • 3.

    For the gravy, pour the stock and the wine in a pan and reduce to a quarter. Season to taste.

  • 4.

    For the pea purée, cook the peas and blitz with 2 tbsp of milk and a pinch of white pepper.

  • 5.

    For the mint sauce, blanch the mint. Blitz it with the vinegar and sugar.

  • 6.

    For the potatoes, boil the new potatoes then slice them and cook in a frying pan with a splash of extra virgin, the rosemary, thyme, garlic and seasoning. Cook in the oven for 15 minutes.

  • For the Yorkshires:

  • 1.

    Place a tablespoon of sunflower oil in four muffin tins and allow to heat in the oven.

  • 2.

    Whisk the egg, flour, remaining milk and water together. Divide the mixture between the muffin tins and cook for 15-20 minutes.

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