Lambs Chops with Rosemary and Garlic Potatoes

October 1, 2016

 This recipe is a quick and easy alternative to the lengthly Sunday roast, it can be prepared in around 30 minutes and is packed with flavours. A mixture of Tracklemans Zingy Rosemary and Mint jelly is the perfect condiment. I have served mine with steamed purple sprouting broccoli and green beans, with a squeeze of lemon for freshness. 

 

Ingredients for the lamb 

8 good quality lamb chops

Olive oil

Salt and pepper

 

Ingredient for the potatoes 

New potatoes 

A few sprigs of fresh rosemary 

3 cloves of garlic grated 

Sea salt

A knob of butter

A gulg of olive oil 

 

Instructions

Start by turning on your grill to a medium/high heat, we want it to be roasting hot so that the lamb cooks quickly and has that delicious crisp. 

 

Slice your new potatoes in half and placing in a saucepan. Cover the potatoes with water, put on the hob and add a a good teaspoon of sea salt. We just want to par boil the potatoes so once the water is boiling, cook for about 6 or 7 minutes, drain using a colander and allow to steam dry for a few minutes.

 

Meanwhile heat a large pan with a knob of butter and a good glug of olive oil, once the butter has melted throw in the potatoes and allow to cook for 5 minutes stirring occasionally.

 

While your potatoes are in the pan brush your chops with olive oil and season well. Place on a tray ready to throw under the grill.

 

After 5 minutes the potatoes should be crisping up, throw in the rosemary and garlic, stir well and then occasionally.

 

Place your chops under the grill for around 8 minutes for medium to rare, turning once or twice. Leave to rest for a few minutes and serve with your potatoes.

 

 

 

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