Lamb shoulder chops with mint and coconut

Lamb shoulder chops with mint and coconut

NZ Woman's Weekly 6/6/2010

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Chops are kiwi dinner staple. Spice up these lamb ones with the fresh flavours of mint and coconut

Ingredients

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2 cloves Garlic, finely chopped
½ cup Fresh mint, chopped
¼ cup Dijon mustard
2 tbsp Mint jelly
1½ cups Desiccated coconut
6 Lamb shoulder chops
2 Eggs, lightly whisked
1 to taste Salt & freshly ground pepper

Directions

  1. Preheat oven to 180 degC. Mix the garlic, mint, mustard, mint jelly and coconut together in a shallow dish.
  2. Dip chops in egg, then roll them in the coconut mixture, pressing meat into the mixture to ensure an even covering.
  3. Line a roasting pan with baking paper and place chops on it in a single layer. Bake for 15 minutes.
  4. Turn the chops carefully and bake for a further 15 minutes or until golden.

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