Minted Lemon Chops

(SERVES 4)

• 4 lamb chops, trimmed of all fat
• 15 ml/1 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 10 ml/2 tsp chopped mint
• 25 g/1 oz/2 tbsp low-fat spread
• Grated rind and juice of 1 lemon
• A pinch of artificial sweetener granules or to taste
• Parsley sprigs

To serve:

• 450 g/1 1b baby new potatoes, boiled
• Pea puree

Wipe the chops with kitchen paper. Mix the flour with a little salt and pepper and the mint. Use to coat the chops. Fry (saute) in the low-fat spread for 10 minutes, turning once, until browned and cooked through. Remove form the pan with a draining spoon and keep warm. Spoon of all the fat, leaving the pan juices. Add the lemon rind and juice and the artificial sweetener and stir, scraping up any pan residue. Taste and season if necessary. Spoon over the chops, garnish with parsley and serve with baby new potatoes and pee Puree.