Lamb Chops with Fried Mint and Summer Vegetables

Visit the Food Miles Campaign site…

Nothing could be more English than a lamb chop especially when it is served with asparagus, new potatoes and the first peas, broad beans and young carrots. I have just discovered this way of deep frying battered herb leaves – it’s delicious. Try cooking lovage and sage leaves for pork recipes. Serves 4.

  •  4-6 lamb chops
  • A little oil for brushing
  • Vegetable oil for deep frying
  • A handful of mint sprigs


(choose any combination or just one or two)

  • New potatoes
  • Asparagus, trimmed
  • Broad beans, shelled
  • Carrots
  • Butter

For the Batter:

  • 4 tablespoon of cold water
  • 25g (1oz) plain flour
  • 25g (1oz) cornflour
  • 1 level teaspoon baking powder
  • Salt and freshly ground black pepper

 Preheat about 8cm of oil in a heavy-bottomed saucepan to about 170C or so that a piece of bread turns golden brown in it in 1-2 minutes. Mix all the ingredients for the batter with a whisk. Dip the mint sprigs in the batter and deep fry for about 2 minutes until crisp, but not colouring too much, moving them around while they are cooking with a slotted spoon. Remove from the fat, drain on kitchen paper and season with salt. Meanwhile, brush the chops with oil and season with pepper. Grill them until they are a rich brown colour, turning them often so that they cook and brown evenly. How long they will need depends on their thickness, a thick chop, about 15 minutes. Season with salt. Cook the vegetables and generously toss in butter. Serve the chops with the cooked vegetables and crispy mint leaves.

Visit the Food Miles Campaign site…

See more