Rib of lamb (enough for 6 chops, French trimmed)
1 clove of garlic - chopped
Handful of rosemary - finely chopped
Sprig of fresh mint

The sauce
5g of butter
Olive oil
2 shallots – finely chopped
1 glass of red wine
¼ pint of lamb stock
Anglesey sea salt and black pepper

To serve – courgettes, carrots, new potatoes

METHOD

Cut the lamb into chops and beat them a little, so that they cook a little quicker. Rub a little salt and pepper into the meat.

Heat the oil in a frying pan and put the garlic in the pan to flavour the oil. Cook the lamb with the rosemary, approximately 3-4 minutes on each side (pink).
Take the meat out and place on a plate.
In the same pan, add some butter and cook the shallots until soft. Add the wine and stock to reduce to a thick sauce.

In the meantime, boil the potatoes and carrots separately for approximately 6-8 minutes. Melt a little butter in a pan and cook the courgettes on both sides.

Serve the chops with the vegetables and a spoonful of sauce.

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