Chops, mash and peas — dinner as it was always meant to be
There's a reason this plate never went out of style. A thick chump chop seared in a hot pan, proper buttery mash, and peas brightened up with mint and a splash of vinegar. No tricks, no twenty-ingredient shopping list — just meat and veg done carefully, the way it deserves when the meat is worth the care. Chump chops are the meatiest value cut in the lamb share, and this is the first thing to do with them. Forty minutes, one pan and a pot, and everyone's quiet at the table.
Ingredients
- 4 Your Farmer grass-fed lamb chump chops
- 1 tbsp olive oil
- Salt and pepper to season
- 800g potatoes, peeled and chopped (for the mash)
- 50g butter (for the mash)
- Splash of milk (for the mash)
- 2 cups frozen peas (for the peas)
- Small handful of mint leaves, roughly chopped (for the peas)
- 1 tsp white vinegar (for the peas)
- Knob of butter (for the peas)
Instructions
For the mash
Put the potatoes in a pot of cold, well-salted water, bring to the boil and cook for 15–20 minutes until tender.
800g potatoesDrain well, then mash with the butter and a splash of milk until smooth. Season with salt and keep warm.
50g buttersplash of milkFor the chops
While the potatoes cook, pat the chops dry, rub with the olive oil and season generously on both sides.
4 chump chops1 tbsp olive oilHeat a heavy frying pan over medium-high heat. Stand the chops on their fat edge for 1–2 minutes until golden, then cook 4–5 minutes per side for medium.
Rest the chops on a warm plate for 5 minutes, loosely covered.
For the peas
While the chops rest, simmer the peas in salted water for 3 minutes and drain. Stir through the butter, mint, vinegar and a pinch of salt.
2 cups frozen peasmint leaves1 tsp white vinegarServe the chops with the mash and minted peas, pouring the resting juices over the meat.
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The Meatiest Chop in the Share
The chump sits where the loin meets the leg — it's the lamb's answer to rump on a steer. That position tells you everything about how it eats: more flavour than the dainty loin, more tenderness than the hard-working forequarter, and noticeably more meat on the plate than either. A chump chop is thick, nearly boneless and generous, which is exactly why it takes a proper pan sear so well — there's enough to it that you can build a real crust without overshooting the middle. Your Farmer® chump chops come four to a pack in Share B of our pasture-raised lamb share, and gram for gram they're one of the best-value cuts we box. The only rules: dry the surface before it hits the pan, render that fat edge first, and rest the chops as long as your patience allows.
Swaps and Variations
Loin chops swap straight in — shave a minute off each side, they're smaller. Forequarter chops work too but want gentler heat and a few extra minutes, or they'll fight back. On the plate, half the potato can become celeriac or parsnip for a sweeter mash, and the peas take well to a spoon of crème fraîche instead of butter. If you're missing gravy, deglaze the empty chop pan with a splash of water and swirl in a knob of butter — thirty seconds, no flour, all the flavour that stuck to the pan. And potatoes matter more than people think in a dish this simple: regeneratively grown potatoes straight from living soil make a mash worth the butter.
Storage and Leftovers
Cooked chops keep 3 days in the fridge; the mash and peas about the same. Reheat the mash gently with an extra splash of milk, but the chops are better sliced and eaten cold or just warmed through — a blast of heat will push them past medium. The best leftover move is a next-day sandwich: cold sliced lamb, a smear of the leftover peas mashed rough, salt and good bread. Raw chops freeze well for 6 months, wrapped tight. If your freezer's running low, a spare chump chop four-pack solves next week's version of tonight.
Frequently asked questions
How do I know when the chops are done without a thermometer?
Can I use mint sauce from a jar instead of fresh mint?
Can I cook the chops from frozen?
The pack has four chops — how do I stretch it to feed more?
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