Preheat the oven to 180 °C on a fan forced setting and line a baking tray.
Place the lamb, garlic and potatoes on the baking tray. Lightly spray the potatoes with olive oil and season with salt and pepper. Bake for 20 minutes until potatoes are golden and lamb is cooked to your liking.
Meanwhile, cook frozen Birds Eye Veggie Mash following packet directions. In a separate bowl, cook peas according to packet instructions.
Squeeze the lemon juice over the peas and stir through the mint, season with salt and pepper. Transfer the peas to a plate with the veggie mash.
Once the lamb and potatoes are cooked, serve along size the peas and veggie mash.
Lamb Chops with Veggie Mash, Roast Potatoes & Peas by 28 By Sam Wood. https://28bysamwood.com/recipes/lamb-chops-with-veggie-mash-roast-potatoes-peas/