Lamb chops with balsamic onions and mash
Lamb chops with balsamic onions and mashSubscribe to Sainsbury's magazine
Rustle up food blogger Emanuelle Lee's lamb chops with onions and mash for a serving of midweek comfort food
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 500g potatoes, peeled and roughly chopped
- 2 tbsp redcurrant jelly
- 2 tbsp balsamic vinegar
- 4 lamb chops
- 40g butter
Heat 1 tablespoon oil in a large frying pan and gently fry the onion on a low heat until soft (about 10 minutes).
Meanwhile, cook the potatoes in boiling salted water for 15 minutes, or until tender. Drain, then return to the pan and leave to steam dry.
Add the redcurrant jelly, balsamic vinegar and 3 tablespoons of water to the onions. Cook, stirring, until thickened and sticky but still a little saucy, then scrape into a bowl.
Rub the lamb chops with 1 tablespoon olive oil, season, then fry in the same pan for 3 minutes on each side until charred and caramelised. Transfer to a plate, cover with foil, and leave to rest for a few minutes.
Put the pan of cooked potatoes onto a low heat, add the butter and season. Mash well until smooth.
Serve the lamb chops and onions with the mash, and a green vegetable, such as cabbage.