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Mint Chops and Tatters

8 lamb loin chops
Salt & pepper, to season
Splash of extra virgin olive oil
1 brown onion, sliced
4 garlic cloves chopped
4 medium potatoes
Dob of butter
Yarra Valley Mint Jelly
Preheat oven to 180°C. Season chops well on both sides with salt & pepper. Place chops in an oiled oven proof dish & drizzle the olive oil over the chops.  Spread onion & garlic evenly over the chops.  Cover with alfoil & bake in the oven for 20 minutes. Meanwhile, boil potatoes until just soft then drain water. Return potatoes to pot, add butter and shake to roughen edges and cover in butter. Uncover chops and add cooked potatoes. Cook, uncovered, for a further 20 minutes or until potatoes turn golden. Serve with Yarra Valley Mint Sauce.
Serves: 4

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