Grilled Mint-glazed Chops

(SERVES 4)

• Prepare as for Grilled Redcurrant-glazed Chops but substitute mint jelly (clear conserve) for the redcurrant jelly.
• Marinated Lamb Kebabs (SERVES 4)
• 350 g/12 oz Lamb neck fillet, trimmed and cut into neat cubes
• 15 ml/1 tbsp lemon juice
• 15 g/ ½ oz/1 tbsp low-fat spread
• 5 ml/1 tsp dried oregano
• Salt and freshly ground black pepper
• 1 small green (bell) pepper, cut into 16 pieces
• 16 button mushrooms
• Lemon wedges

To serve:

• Greek Village Salad

Put the meat in a shallow dish. Heat the Lemon juice with the low-fat spread until melted and pour over with the oregano and salt and pepper. Toss and leave to marinate for 1 hour. Thread on to soaked wooden skewers alternatively with pieces of pepper and the mushrooms. Place on a grill (broiler) rack. Grill (broil), brushing with any remaining marinade for about 10 minutes, turning occasionally, until cooked through. Transfer to warmed plates, granish with lemon wedges and serve with Greek Village Salad.