Ready in about 1 hour
Syns per serving - extra easy ½
400g shallots, peeled
400ml lamb or beef stock
1 tbsp chicken or beef bovril
1 tbsp gravy granules
A sprig of fresh rosemary
700g potatoes, peeled and chopped
1 tsp mustard powder mixed with 1 tbsp water
A handful of fresh parsley, finely chopped
200g fat-free natural fromage frais
300g spring greens, shredded
3 carrots, peeled and cut into strips
75ml vegetable stock
Salt and freshly ground black pepper
4 Barnsley chops (or 8 lamb loin chops), all visible fat removed
1. Spray a frying pan with frylight and place over a medium-low heat. Stir-fry the shallots for 2-3 minutes. Reduce the heat to low and cook for 6-8 minutes, stirring occasionally. Stir in the lamb or beef stock, bovril, gravy granules and rosemary. Bring to the boil, then reduce the heat and simmer for 15-20 minutes.
2. Meanwhile, boil the potatoes for 15-20 minutes. Drain and return to the pan. Add the mustard, parsley and fromage frais, and mash until smooth. Set the gravy and mash aside and keep warm.
3. Spray another frying pan with frylight and cook the spring greens and carrots over a high heat for 3-4 minutes. Add the vegetables stock, bring to the boil and cook for 5-6 minutes, or until the vegetables are tender.
4. Preheat the grill to medium. Season the chops and cook for 4-5 minutes on each side for rare, 7-8 minutes for medium, and 10-11 minutes for well done. Divide the mash and chops between four plates, remove the rosemary from the gravy and pour over. Serve with the vegetables and a twist of black pepper.