A family staple bought back to life with a delicous Irish twist. This is a regular 5 pm panic meal in our hosuehold. Preparing dinner doesnt get much easier than this. 

Serves: 6

Cooking and Prep Time: 40 minutes

Ingredients:

12 lamb chops, fat trimmed 

rosemary, dried - season as desired 

Season all - season as desired 

1 tbsp. olive oil 

6 medium potatos, unpeeled, roughly chopped 

1/2 cup frozen peas 

2 tbsp. low fat sour cream 

1/4 cup milk 

2 sring onion, diced 

Vegetables (i.e. cauliflower, green beans, zucchini, broccoli) 

Method:

1. Season lamb chops with rosemary and season all as desired. Set aside 

2. Place potatoes in sauce pan, cover with water to boil over medium heat for 10 minutes or until soft. Add peas and cook for a further 3 minutes. 

3. Place chopped vegetables in microwave safe dish and cook on high for 5 minutes until tender.

4. Meanwhile add lamb chops to fry pan over a medium heat cooking for 6 minutes (3 minutes each side or until cooked through).

5. Once potatoes are cooked, drain under warm water with collander. Return potatoes to sauce pan add spring onions, sour cream and milk. Mash potatoes to desired consistancy.

6. Serve warm