1. Cook th epotatoes in simmering, lightly salted water for 8-10 minutes until tender. Cook the shredded cabbage in lightly salted noiling water for 5 minutes & drain well. Meanwhile, melt the butter in a separate pan & cook the spring onions for 2-3 minutes then set aside. 2. Grill the lamb chops for 5-6 minutes on each side - depending on thickness & how you like them. 3. Drain the potatoes & return to the pan. Stand over a very low heat for a few minutes to dry off any excess moisture - take care not to burn them. 4. Add the milk & heat until hot. Add the mustard & season to taste. Mash well, then stir in the spring onions & cabbage. 5. Serve immediately withthe chops & hot gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
