A yummy way to cook spring lamb.
Perfect lamb chops for two (serves 2)
4 lamb chops
200g Jersey Royal new potatoes, scrubbed
200g small fresh beetroot, trimmed and scrubbed
200g babycarrots, trimmed and washed
20g fresh mint, leaves only
2 tbspn sherry vinegar
2 cloves garlic, finely chopped
3 tbspn olive oil
Preheat the oven to 190°C, gas mark 5. Chop half the mint and keep the remaining leaves whole. Mix the chopped mint with the vinegar, half the garlic, and 2tbspn of the oil, and season. Add the chops, turning them to coat
in the mixture.
Cover and place in the fridge until you’re ready tocook. Halve any larger potatoes and cut the beetroot into quarters. Put the potatoes, beetroot and carrots in a roasting tin and scatter the
rest of the garlic over them. Drizzle with the remaining oil and season.
Roast for 30 minutes until tender. Heat a large, non-stick frying pan until very hot. Remove the chops from the marinade, and fry for 3–4 minutes on each side. Reserve the marinade.
Serve the chops on top of the vegetables. Pour the reserved marinade into the frying pan and simmer briefly. Drizzle over the lamb and top with the remaining mint.
Swirled into hummus and served with roasted rack of lamb or blended into soup, just two of our favourite nettle
Celebrity chef and committed ambassador of British produce, Rachel Green reveals a delicious recipe for a summertime treat.