Lamb chops with balsamic onions and mash
Prep time: 30 minsTotal time: 
Lamb chops with balsamic onions and mash
Prep time: 30 minsTotal time: 
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- 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
Step by step
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Heat 1 tablespoon oil in a large frying pan and gently fry the onion on a low heat until soft (about 10 minutes).
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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.
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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.
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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.
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Put the pan of cooked potatoes onto a low heat, add the butter and season. Mash well until smooth.
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Serve the lamb chops and onions with the mash, and a green vegetable, such as cabbage.
