Lamb Chops With Spring Onion & Mustard Mash

• 800 g maris piper potatoes or 800 g king edward potatoes, cut into even sized pieces
• 12 savoy cabbage, thinly shredded
• 25 g butter
• 4 spring onions, trimmed & thinly sliced
• 8 lamb chops
• 100 ml milk
• 1 tablespoon coarse grain mustard
• 500 g lamb gravy, heated through
• salt & pepper

1. Cook th epotatoes in simmering, lightly salted water for 8-10 minutes until tender.
2. Cook the shredded cabbage in lightly salted noiling water for 5 minutes & drain well.
3. Meanwhile, melt the butter in a separate pan & cook the spring onions for 2-3 minutes then set aside.
4. Grill the lamb chops for 5-6 minutes on each side - depending on thickness & how you like them.
5. Drain the potatoes & return to the pan.
6. Stand over a very low heat for a few minutes to dry off any excess moisture - take care not to burn them.
7. Add the milk & heat until hot.
8. Add the mustard & season to taste.
9. Mash well, then stir in the spring onions & cabbage.
10. Serve immediately withthe chops & hot gravy.

piper potatoes, savoy cabbage, butter, spring onions, chops, milk, coarse grain mustard, salt

Taken from www.food.com/recipe/lamb-chops-with-spring-onion-mustard-mash-293807 (may not work)