30 g (1 oz) unsalted butter
1/2 cabbage, sliced and blanched
a few sprigs of thyme
salt and freshly ground black pepper
1 lamb chop
1/2 cabbage, sliced and blanched
a few sprigs of thyme
salt and freshly ground black pepper
1 lamb chop
For the potatoes
1 potato, peeled and diced
110 g (4 oz) blue cheese, crumbled
salt and freshly ground black pepper
knob of butter
small handful of parsley, chopped
110 g (4 oz) blue cheese, crumbled
salt and freshly ground black pepper
knob of butter
small handful of parsley, chopped
method
1. For the potatoes, bring a pan of water to the boil and cook the potato for 8-10 minutes, or until tender.
2. Meanwhile, gently melt the butter in a pan and sauté the cabbage with the thyme and seasoning for 3-4 minutes.
3. Heat a griddle pan brushed with oil until hot. Season the lamb chop and grill for 4-5 minutes on each side or until cooked through.
4. Drain the potato and return to the pan. Add the cheese, seasoning and butter and mash until smooth. Stir in the parsley.
5. To serve, spoon the mash onto a serving plate and serve the lamb chop on top. Serve the cabbage alongside.
2. Meanwhile, gently melt the butter in a pan and sauté the cabbage with the thyme and seasoning for 3-4 minutes.
3. Heat a griddle pan brushed with oil until hot. Season the lamb chop and grill for 4-5 minutes on each side or until cooked through.
4. Drain the potato and return to the pan. Add the cheese, seasoning and butter and mash until smooth. Stir in the parsley.
5. To serve, spoon the mash onto a serving plate and serve the lamb chop on top. Serve the cabbage alongside.
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