• 4 x Chatsworth lamb chops
  • 2 large onions – very finely chopped
  • 2tbs finely chopped fresh mint leaves
  • 1tsp caster sugar
  • 1tbs rapeseed oil
  • Unsalted butter
  • Salt and ground black pepper
  • Rosemary to garnish


  • Melt a generous knob of butter in a frying pan, add the onions and cook very slowly, covered with a tight fitting lid until the onions are completely soft. This could take up to 45 minutes.
  • Sprinkle the onions with the sugar, increase the heat and cook until the onions are very pale brown. Transfer the onions to a liquidiser, blend to a puree and then pass through a fine sieve. Stir in the mint.
  • Season the lamb on both sides with salt and pepper. Heat the oil and a generous knob of butter in a frying pan and brown the chops on both sides, then reduce the heat and gently fry for a further 5 minutes per side.
  • Arrange the chops on warmed plates, pour over any meat juices and garnish with a sprig of rosemary.
  • Pass the onion puree round separately as an accompaniment.

Serve with new potatoes, fresh salad and Chatsworth redcurrant jelly.

Recommended wines:  Duke & Duchess of Devonshire Claret, The Earl of Burlington Rouge, or any southern French red or New World Merlot.

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