Doubled up this one - five lamb chops in the pack, so did three with the mustard, and two with the lemon and mint. Efficient me! The mustard recipe makes a very simple marinade, whereas the other makes an oil in which the chops are pan fried, and I took the decision to pan fry the mustard chops instead of grilling in order to save on using everything in the kitchen at once... Unfortunately this meant the pan juices mixed a little, but I think we got the idea. The mustard recipe was nice but, much like the roast squash, not really anything that wasn't fairly intuitive... The lemon and mint was definitely the more subtle of the two, and the zing of the lemon juice and zest cut through that soft, sweet, fatty taste that lamb has very pleasantly. Served with the crushed potatoes of the second recipe, and steamed baby spinach, as suggested by the first recipe. Happy hubbie, and happy tummies all round.
** I definitely took a pic of these - but it's vanished from my phone! Disaster! **
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