INGREDIENTS

1. 2lamb chops
2. 1clovegarlic, sliced
3. 1/2teaspoondried rosemary
4. 1/4cupmint jelly
5. 1tablespooncoarse grain mustard
6. 1tablespoonbalsamic vinegar
7. 250g frozenbroad beans, defrosted and shelled(fava beans)
8. 1/2cupfrozen peas
9. 1/4cupchicken stock

DIRECTIONS

1. Prepare the lamb chops by cutting slits in them and inserting the slivers of garlic and rosemary.
2. Melt the mint jelly, mustard and vinegar over a medium heat to combine.
3. Keep warm.
4. Combine the beans, peas, and stock in a saucepan.
5. Bring to the boil, then reduce heat to low and cook for 5 minutes.
6. Mash in a rustic mash.
7. Season the lamb chops with salt and pepper.
8. Brush with the mint glaze and grill the lamb chops for about 5 minutes.
9. Turn over, brush other side with remaining glaze and cook for 5 minutes again.
10. Serve with mashed potato.