Pea Crusted Lamb Chops with Boulangère Potatoes | Abel & Cole
Pea Crusted Lamb Chops with Boulangère Potatoes
Clock Image
Prep: 25 mins
Cook: 45 mins
Cosy summer peas in their pods are popped to make a dreamy coating for our high welfare lamb chops. Rich Boulangère potatoes made with nutty new season spuds is your stunning side.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
853 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 2 garlic cloves
  • A 500g bag of new potatoes
  • 1 chicken stock cube
  • A 400g bag of garden peas
  • A handful of dill
  • 4 lamb loin chops
From your kitchen
  • 200ml boiling water
  • 1 tbsp + 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Baking dish
  • Sieve
  • Food processor (optional)
  • Frying or griddle pan
  • Baking tray
  • Baking paper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and thinly slice the onion and garlic cloves. Slice the potatoes as thinly as possible. Dissolve the stock cube in 200ml boiling water.

  • 2.

    Brush a baking dish with 1 tbsp olive oil. Lay the potatoes, onion and garlic in the dish, alternating the layers and seasoning as you go. Finish with a layer of the potatoes.

  • 3.

    Pour the stock over the top and place in the oven for 40 mins till the top is crispy and the lower layers are soft.

  • 4.

    While the potatoes are cooking, make your pea purée. Pop the peas out of their pods. Place the peas in a small pan and pour over enough boiling water to cover them. Simmer for 2 mins. Drain and refresh under cold water.

  • 5.

    Tip the cooled drained peas into a food processor with the dill. Season. Blitz for 1 min till you have a smooth purée. No processor? Mash the peas with a fork or masher - less smooth but still full of flavour.

  • 6.

    Heat a frying pan or griddle pan. Rub each lamb chop with ½ tsp olive oil and seasoning. Place in the hot pan and cook for 4 mins on each side. Cook for an additional 1-2 mins each side for a well done chop.

  • 7.

    Place the chops on a baking tray lined with baking paper. Dollop 1 tbsp of pea purée onto each chop and smooth out with the back of your spoon to cover the chop. Pop into the oven and bake for 5 mins. Serve the chops with the potatoes and the left over pea purée.

  • Tip

    Soupy twist
    Save your pea pods - simmer them in stock with spring onions sweated in butter and some mint sprigs, then blitz to make soup. Drizzle with a little cream to serve.

This recipe is from