Honey, Chilli & Mint Lamb Chops, Crushed Baby Potatoes and Roasted Cabbage with Herby Breadcrumbs
By M&S Food
Published on 21 August 2024
Give Chef Poppy O’Toole’s honey, chilli & mint lamb chops a go to recreate the recipe as seen on M&S’s Cooking with the Stars. Combining sticky marinated lamb chops, crunchy, herby panko breadcrumbs, minty new potatoes and roasted cabbage, it’s an epic family feast worthy of a special occasion.
Time and servings
1 hr 30 minsTotal time
6Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 25g fresh mint, leaves picked and roughly chopped, plus 1 tbsp finely chopped
- 2 red chillies, deseeded and finely chopped
- 4 garlic cloves, grated
- 5 tbsp runny honey
- 3 tbsp thyme leaves
- 7 tbsp olive oil
- 100g panko breadcrumbs
- 15g parsley, finely chopped
- 1 tbsp rosemary leaves, finely chopped
- 30g unsalted butter, plus 50g unsalted butter, cold and cubed
- 12 M&S lamb loin chops
- 200g frozen petit pois, cooked and drained
- 3 M&S sweetheart cabbages, halved or quartered and core removed
- 500ml chicken stock
- 1 tbsp Cook with M&S frozen chopped red chilli
- 3 (385g) packs M&S herby minted baby potatoes
- 350g pouch M&S lamb gravy
Method
Step 1
Mix 15g chopped mint, fresh red chilli, garlic, honey, 2 tbsp thyme leaves and 3 tbsp oil in a large bowl. Add the lamb chops, cover and chill for at least 1 hr, but up to overnight.Step 2
To make the herby breadcrumbs; tip the breadcrumbs into a bowl and mix with the 1 tbsp finely chopped mint, parsley, remaining 1 tbsp thyme and rosemary.Step 3
Heat 1 tbsp oil and 30g butter in a frying pan over a medium heat. Once melted, tip in the herby breadcrumbs and fry for 5-6 mins until golden and crunchy. Remove from the heat and set aside.Step 4
Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the lamb and cook for 2-3 mins on each side, until medium-rare. Remove the lamb to a rest on a plate and return the pan to the heat.Step 5
Tip the cooked peas into the lamb pan and heat through for 1 min, coating in the cooking juices. Stir through 10g chopped mint and set aside.Step 6
While the lamb rests, drizzle the cabbage wedges with 2 tbsp oil and season. Heat a very large frying pan over a medium-high heat and cook the cabbage for 2-3 mins on each side, cut side down first, until dark golden brown.Step 7
Add the remaining 50g cold butter, chicken stock and frozen chilli. Cover with a lid and turn the heat down to medium-low. Leave to simmer for 5-7 mins, until tender.Step 8
Cook the potatoes to packet instructions then lightly crush each with the back of a spoon.Step 9
Prepare the gravy to packet instructions and pour into a serving jug.Step 10
Reheat the lamb in a low oven if needed, then serve with the potatoes, cabbage and peas. Spoon over the gravy and finish with a sprinkling of the herby breadcrumbs.