Lamb Chops with a Fruity Glaze
PersonalPoints™ per serving
A mustard and redcurrant glaze make these chops taste truly wonderful. Serve with mash potato and peas.
Lamb Chump Chop, Boneless, raw
300 g, 2 x 150g trimmed of all fat
½ teaspoons, level, dried
Coarse Grain Mustard
2 teaspoons, level
Lemon Juice, Fresh
1 pinch, and black pepper, freshly ground
- Preheat the grill until piping hot. Sprinkle the chops with half the herbs and season with pepper only.
- Put the chops on the grill rack and turn the heat down to medium. Grill for about 5-7 minutes on each side depending on whether you like lamb medium or well-done.
- Meanwhile, mix the mustard, redcurrant jelly and lemon juice together. About 4 minutes from the end of cooking on the second side, spoon the glaze on both chops.
- Return to the grill to finish cooking. When the chops are cooked, season with salt and pepper.