Grilled lamb chops with mint sauce

Lamb chops always taste better when drizzled with mint sauce and served with seasonal vegetables.

• 4 (about 110g each and 2.5cm thick) lamb loin chops
• 2 (about 150g each) desiree potatoes, unpeeled, quartered
• 2 (about 200g) carrots, peeled, diagonally sliced
• 120g (3/4 cup) frozen or fresh peas

Mint sauce

• 2 tablespoons caster sugar
• 2 tablespoons water
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons malt vinegar

1. Step 1

   To make the mint sauce, place the sugar and water in a small saucepan, and stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 2 minutes or until the mixture reduces and thickens slightly. Set aside for 20 minutes to cool completely. Once cold, stir in the mint and vinegar.

2. Step 2

   Meanwhile, remove the grill tray from the grill (this prevents the tray from becoming hot and the chops from sticking to it). Preheat grill on high. Place the chops on the grill tray under the preheated grill (the grill tray should be about 5cm from the grilling heat source) and cook for 4 1/2 minutes each side for medium. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest.

3. Step 3

   Add the potatoes to a medium saucepan of boiling water and cook, over high heat, partially covered, for 12 minutes or until tender. Add the carrots for the last 4 minutes of cooking, and the peas for the last minute.

4. Step 4

   Drain the vegetables and divide among serving plates. Add the lamb chops and drizzle with the mint sauce.