Lamb shoulder chops with mint and coconut
Chops are kiwi dinner staple. Spice up these lamb ones with the fresh flavours of mint and coconut
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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|
- Preheat oven to 180 degC. Mix the garlic, mint, mustard, mint jelly and coconut together in a shallow dish.
- Dip chops in egg, then roll them in the coconut mixture, pressing meat into the mixture to ensure an even covering.
- Line a roasting pan with baking paper and place chops on it in a single layer. Bake for 15 minutes.
- Turn the chops carefully and bake for a further 15 minutes or until golden.