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Lamb chops with potato salad
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
Simplicity is key with Simon Rimmer’s recipe of new potato and anchovy salad and grilled lamb
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Ingredients
- 70ml Olive oil
- 8 salted anchovy fillets
- 1 tbsp Dijon Mustard
- 1 tbsp white wine vinegar
- 1/2 Lemon, juce only
- 1 tbsp chopped, fresh Rosemary
- 150g new potatoes, cooked
- 100g tinned butter beans, drained
- 200g shelled Broad beans, blanched
- 12 lamb chops, French trimmed
- 2 Tomatoes, skin and seeds removed, finely chopped
Method
1. Heat a tablespoon of the olive oil in a pan and add the anchovies. Cook for about one minute, breaking up the anchovies with the back of a wooden spoon.2. Add the mustard, two tablespoons of the oil, the vinegar and lemon juice, mixing well. Stir in the rosemary, potatoes, butter beans and broad beans. Cook for 3-4 minutes, to warm through, then season with salt and freshly ground black pepper. (If the mixture tastes too bitter, add a pinch of sugar.)
3. Rub the lamb chops with the remaining olive oil, season well with salt and freshly ground black pepper, then griddle for 2-3 minutes on both sides (for rare), or until cooked to your liking.
4. To serve, spoon the potato and anchovy salad onto serving plates and arrange three lamb chips each on top. Garnish with the finely chopped tomatoes.
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Latest Comment
I was on market kitchen when this was cooked I have now cooked this myself and is a must to try at home superb thank you M K
I was on market kitchen when this was cooked I have now cooked this myself and is a must to try at home superb thank you M K