Best End Lamb Chops (Pack of 4)

Midweek dinner, done properly. Our best end lamb chops are hand-prepared by our butchers from quality British lamb — tender, full of flavour, and on the table in under an hour.

Serve with hasselback sea salt potatoes, crispy on the outside and fluffy within, alongside a tray of roasted vegetables and a rich minted gravy that ties it all together. A meal that feels like a treat without the fuss.

• Best end lamb chops, hand-prepared by our butchers
• Quality British lamb
• Perfect with hasselback sea salt potatoes & roasted vegetables
• Finish with a minted stock gravy
• Pack of 4 chops — ideal for a midweek dinner for two

How to Cook

Hasselback Sea Salt Potatoes: Preheat your oven to 200°C (180°C fan / Gas 6). Make thin slices across each potato, stopping just before the base. Drizzle generously with olive oil, scatter with sea salt, and roast for 45–55 minutes until golden and crisp.

Roasted Vegetables: Toss your choice of vegetables — peppers, courgette, red onion, and cherry tomatoes work beautifully — in olive oil, season well, and roast alongside the potatoes for the final 25–30 minutes.

Lamb Chops: Remove from the fridge 20 minutes before cooking. Season with salt, pepper, and a little rosemary. Heat a griddle or frying pan until hot and cook the chops for 3–4 minutes each side for a blush of pink in the middle, or a little longer if you prefer them well done. Rest for 5 minutes before serving.

Minted Stock Gravy: Warm lamb or vegetable stock in a small pan, add a generous handful of fresh mint and a teaspoon of mint sauce. Simmer gently for 5 minutes, season to taste, and strain before serving.

Serves: Pack of 4 serves 2