Italian Mint Lamb

• 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)

1. Put The Chutney into a mixing bowl.
2. mix in all the spices.
3. 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!
4. ).
5. Put In the Fridge to sit for a little bit.
6. While that's sitting for a bit we can pre heat the oven to 200 Degrees Celsius.
7. Peal the Sweet Potatos.
8. Remove the marinade from the fridge as well as your tablespoon of butter.
9. Find a decent size baking tray for your meat.
10. Coat the Sides and bottom on the tray in butter (Dont Be Shy).
11. One at a time dip the meat into the marinade and place into the tray (Make sure to get them nice and covered).
12. Pour Excess marinade over the meat in the tray.
13. Place in the oven for about 30 - 40 Minutes.
14. When the Lamb has been in for about 20 Cut the chips and begin to deep fry them in your sunflower oil.
15. When chips are all fried remove them and place on wax paper to drain any excess oils.
16. 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.
17. When Lamb is done Turn the oven off place the chips inside a oven safe dish to keep warm in the oven.
18. Place the Peas into microwave dish with hot water just above the line of the peas.
19. microwave them for 5 minutes then drain excess water.
20. Dish up and server HOT.

chutney, mint, mixed herbs, rosemary garlic, salt, pepper, mint leaves, sweet potatoes, frozen peas, butter, sunflower oil

Taken from www.food.com/recipe/italian-mint-lamb-519856 (may not work)