Lamb chops with mint sauce potatoes

Lamb chops with mint sauce potatoes

  • serves 2
  • Easy

A summery way to serve grilled lamb chops, with new potatoes tossed in a red onion, mint and mustard dressing


Try this summery lamb chops recipe from Fenn restaurant in London. Serve it as part of a menu along with their beetroot, goat’s cheese and candied walnuts and nutmeg custard tart.



  • baby new potatoes 500g
  • red onion 1, finely chopped
  • mint a large bunch, shredded
  • capers 2 tbsp
  • extra-virgin olive oil 3 tbsp
  • red wine vinegar 2 tbsp
  • caster sugar ½ tsp
  • English mustard 2 tbsp
  • lamb chops 6
  • rocket leaves to serve


  • Step 1

    Boil the potatoes in a large pan of lightly salted boiling water until tender to the point of a knife. Meanwhile, put the onion, mint, capers, oil, vinegar and sugar into a large bowl with some seasoning. When the potatoes are cooked, tip them into the bowl and toss.

  • Step 2

    Heat the grill to high. Brush each of the lamb chops with mustard, season well and grill for 2-3 minutes on each side until caramelised but still blushing pink in the middle. Serve the chops with the potatoes and a rocket salad, if you like.

Head here for more lamb chop recipes

Tandoori Lamb Chops Recipe served on a wooden board with warmed naan bread and a chopped kachumber salad in a blue bowl

Nutritional Information

  • Kcals 1044
  • Fat 65.6g
  • Saturates 24.6g
  • Carbs 45.7g
  • Sugars 9.8g
  • Fibre 6.2g
  • Protein 64.6g
  • Salt 2.8g