Alastair Hendy's Mint Glazed Lamb Chops with Braised Peas and Lettuce

A succulent and aromatic dish.

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   1. Mix the sugar, vinegar, and a little salt together and stir in the mint. Reserve a little of the mint mixture for brushing over the chops, stir 1 tbsp water into the remainder to make a mint sauce and set this aside. Rub the fat of the chops with salt (this helps to crisp it) and paint the chops with the mint brushing mixture.
   2. For the braised vegetables: pick off and chop the herb leaves. Tie the stems with a piece of string. In a large sauté pan, fry the shallots and anchovies in the butter for 2-3 minutes, allowing the shallots to brown a little and the anchovies to melt. Pour in the stock, add the herb stems and bring to a bubble. Simmer until the shallots become tender - about 10 minutes - then discard the stems.
   3. Shortly before serving, tip in the peas and lettuce, dunk everything under and allow to gently simmer for another 2 minutes or so, then stir through the chopped herbs.
   4. When ready, season the chops, drizzle with a little oil and cook in a smoking hot heavy frying pan or grill pan, crisping the fat first (use tongs to steady them) for about 2 minutes, then for 2 minutes each side for thin chops, 3-4 minutes per side for thicker ones, or until done to your liking. Serve with the braised peas and lettuce and the mint sauce on the side.