Italian Mint Lamb
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
4-5
ingredients
- 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)
directions
- Put The Chutney into a mixing bowl.
- mix in all the spices.
- 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!).
- Put In the Fridge to sit for a little bit.
- While that's sitting for a bit we can pre heat the oven to 200 Degrees Celsius.
- Peal the Sweet Potatos.
- Remove the marinade from the fridge as well as your tablespoon of butter.
- Find a decent size baking tray for your meat.
- Coat the Sides and bottom on the tray in butter (Dont Be Shy).
- One at a time dip the meat into the marinade and place into the tray (Make sure to get them nice and covered).
- Pour Excess marinade over the meat in the tray.
- Place in the oven for about 30 - 40 Minutes.
- When the Lamb has been in for about 20 Cut the chips and begin to deep fry them in your sunflower oil.
- When chips are all fried remove them and place on wax paper to drain any excess oils.
- 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.
- When Lamb is done Turn the oven off place the chips inside a oven safe dish to keep warm in the oven.
- Place the Peas into microwave dish with hot water just above the line of the peas.
- microwave them for 5 minutes then drain excess water.
- Dish up and server HOT.
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