318 Calories per portion
4 lamb chops
2 cloves garlic, crushed
2 - 3 tablespoons creme de menthe
150 ml (5 fl oz) fresh double cream
5 tablespoons fresh milk
fresh mint to garnish
1. Dry fry the chops with the garlic for 15 minutes until chops are cooked.
2. Pour in the creme de menthe and stir in the fresh cream and milk. Heat but do not boil.
3. Serve the chops with the sauce garnished with mint, accompanied with boiled new potatoes and cauliflower.
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