James Martin’s recipe for lemon and mint new potatoes – perfect with lamb chops
James Martin is known as a celebrant of the humble potato and has more than 130 unique recipes using British spuds.
One of the TV chef’s most timely and flavoursome dishes is made with Jersey Royal new potatoes.
Served with a fragrant lemon and mint salsa, the seasonal potatoes are simple yet flavourful – and perfect with lamb chops.
Whether they’re cooked in the oven or outdoors on a barbecue, the recipe is incredibly easy to follow in just a few simple steps.
And all that’s required is a handful of ingredients.
To serve four people:
- 12 lamb chops
- 800g Jersey Royal new potatoes
- 50ml Olive oil
- Salt and pepper
For the dressing:
- One tablespoon of Dijon mustard
- One shallot, peeled and diced
- One small bunch of coriander, chopped
- One small bunch of mint-chopped
- Two tablespoons of capers
- One lemon, juice and zest
- 100ml extra virgin olive oil
- Two tablespoons of sherry vinegar
- Bunch of watercress to serve
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If cooking on a barbecue, heat until hot and the coals are white. To grill the chops, set the appliance to a high heat.
Prepare the Jersey Royal new potatoes by washing them under a tap before placing them in a pan with cold water and a large pinch of salt.
Bring the water to a boil and simmer for 15 to 20 minutes until the spuds are cooked.
To make the dressing, chop the shallot, coriander, mint and capers into fine chunks, then transfer them into a bowl and add the remaining dressing ingredients.
Place the uncooked lamb chops onto a tray if grilling or straight onto the hot barbecue.
Season and cook for two to three minutes on each side and then leave to rest for a few more for the most tender results.
Drain the cooked Jersey Royal new potatoes and season generously with salt and pepper.
To serve, put the lamb chops and the Jersey Royal new potatoes in a large bowl, top with watercress and the dressing.
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