Honey Mustard Lamb Chops and Duchess Potatoes.

Honey Mustard Lamb Chops and Duchess Potatoes.

Serves 2

Ingredients
4 x Lamb Chops (trim fat for healthy option)
1 tablespoon of mixed herbs
1 tablespoons of dried sage
2 tablespoons or local honey
2 x 1/2 teaspoon of English mustard
1/2 pint of lamb & vegetable stock
1/2 large onion, chopped roughly
70g of closed cup mushrooms, sliced
500g or Marris piper potatoes, pealed then halved or quartered
1 tablespoon of low fat flora or vitalite
a slosh of skimmed milk
A generous handful of green beans, trimmed & washed
Table Salt
salt & pepper

Recipe
1. Put the onions, mushrooms, stock, mixed herbs, 1/2 teaspoon of mustard, 1 tablespoon of honey in a small pan and bring to the boil.
2. Mixed the remaining honey and mustard in a small bowl and put to one side.
3. Once the gravy is boiling lower to a medium heat and boil for 20 minutes. (Occasionally stirring).
4. Place the lamb chops on the grill under a medium heat for 10 minutes.
5. Place the potatoes in a large pan add a teaspoon of table salt and cover with hot water from the kettle and bring to the boil.
6. Boil the potatoes for 20 - 30 minutes or until they are soft. (test with a sharp knife).
7. Turn the lamb chops over after the first 10 minutes and grill again for another 10 minutes.
8. Once the gravy is ready pour it into the blender and cover the top securely. Blitz for 30 - 60 seconds and pour back into the pan. If it is too thick add small amounts of water while simmering and constantly stirring. If it is not thick enough, simmer the gravy and constantly stir until at suitable thickness.
9. Once the gravy is ready cover the pan and leave to stand.
10. After the 10 minutes turn the lamb chops and glaze one side of them with the honey mustard glaze and place under the grill for 5 minutes.
11. Once the potatoes are soft drain them and then put them threw a ricer into a large bowl. (if you do not have a ricer place them directly in the bowl and mash until soft).
12. Add the milk, sage and margarine and stir into the potatoes. Season with salt and pepper and stir again. Serve onto the plates and place to one side.
13. Turn the lamb chops and glaze the other side, place back under the grill for 5 minutes.
14. Place the green beans in a small pan and add a pinch of table salt, cover with water and bring to the boil, simmer for 3-5 minutes.
15. Once the lamb is ready place the chops onto the plates with the mash potato. The place the same plates containing the mash potato under the grill for 3 minutes on a high heat.
16. Re-heat the gravy if needed.
17. Take the plates out from under the grill and set to one side. (Be careful as they will be hot).
18. Drain the green beans and serve with the chops and duchess potato.
19. Gently pour the gravy over the chops, duchess potatoes and green beans to your liking and season to taste.