Italian Mint Lamb

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 cups peach chutney
• 2 tablespoons mint, spice
• 2 tablespoons mixed herbs
• 1 tablespoon rosemary garlic salt (robertson)
• 1 pinch salt
• 1 pinch pepper
• fresh mint leaves
• 3 large sweet potatoes
• 500 (900 g) packages lamb chops
• 1 cup frozen peas
• 1 tablespoon butter
• 2 cups sunflower oil (for frying chips)

Recipe

• 1 put the chutney into a mixing bowl.
• 2 mix in all the spices.
• 3 mix in the mint leaves (please remember if you picked them from your garden like me to wash the leaves from any bugs or dirt!).
• 4 put in the fridge to sit for a little bit.
• 5 while that's sitting for a bit we can pre heat the oven to 200 degrees celsius.
• 6 peal the sweet potatos.
• 7 remove the marinade from the fridge as well as your tablespoon of butter.
• 8 find a decent size baking tray for your meat.
• 9 coat the sides and bottom on the tray in butter (dont be shy).
• 10 one at a time dip the meat into the marinade and place into the tray (make sure to get them nice and covered).
• 11 pour excess marinade over the meat in the tray.
• 12 place in the oven for about 30 - 40 minutes.
• 13 when the lamb has been in for about 20 cut the chips and begin to deep fry them in your sunflower oil.
• 14 when chips are all fried remove them and place on wax paper to drain any excess oils.
• 15 keep checking the lamb you don't want it raw or over cooked this will also give you a chance to turn and move around the lamb in the tray.
• 16 when lamb is done turn the oven off place the chips inside a oven safe dish to keep warm in the oven.
• 17 place the peas into microwave dish with hot water just above the line of the peas.
• 18 microwave them for 5 minutes then drain excess water.
• 19 dish up and server hot.