Grilled lamb chops with crushed jersey royal potatoes and a fresh salsa

For a delicious meal try David Massey's creative recipe for lamb chops with garlic-flavoured potatoes and a zingy salsa
By David Massey
Grilled lamb chops with crushed jersey royal  potatoes and a fresh  salsa
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

main

  • 2 chump lamb chops
  • black pepper

For the crushed Jersey Royal potatoes:

  • 125 g jersey royal potatoes, boiled until tender, drained, plunged into cold water and drained
  • 10 g butter
  • 50 ml olive oil
  • juice of 1 lemons
  • black pepper
  • 10 g wild garlic, washed and chopped finely

For the salsa:

  • 1 tomato, skinned, deseeded and diced
  • 1/2 clove garlic, finely chopped
  • 1/2 red chillies, deseeded and finely chopped
  • juice of 1 limes
  • bunch of mint, finely chopped
  • bunch of coriander, finely chopped
  • 1/2 pomegranate, eeds scraped out and any pith discarded
  • olive oil
  • white wine vinegar
  • black pepper

Method

1. Season the lamb chops with salt and freshly ground pepper. Meanwhile, heat a griddle pan until very hot.

2. Griddle the chops until cooked to taste. Set aside to rest, keeping warm.

3. Meanwhile, prepare the crushed Jersey Royal potatoes. Heat the butter and olive oil in a frying pan. Crush the potatoes and add them to the pan.

4. Add in the lemon juice and fry until warmed through. Season with salt and freshly ground pepper. Add in the wild garlic at the last minute.

5. To make the salsa, mix together the tomato, garlic, chilli, lime juice, mint, coriander and pomegranate seeds in a bowl. Add in olive oil and white wine vinegar to taste and season with salt and freshly ground pepper.

6. Serve the griddled lamb chops with the crushed Jersey Royals and the salsa.

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