Grilled Lamb Chops, Wild Garlic Pesto And Jersey Royals
This recipe combines the vibrant flavors of wild garlic pesto with succulent grilled lamb chops and a hearty potato salad. The pesto adds a burst of freshness to the dish, complementing the richness of the lamb perfectly. With just a few simple steps, you can create a delicious meal that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 120g/4oz wild garlic
- 1 garlic
- 20g/¾oz pine nuts
- 200ml/7fl oz olive oil
- ½ lemon
- 30g/1oz parmesan
- and pepper salt
- 6 lamb
- , to brush on the lamb olive oil
- 200g/7oz pre-cooked Jersey Royals
- 30g/1oz wild garlic
Instructions
- For the wild garlic pesto, pick and wash the wild garlic leaves and blanch the leaves in a pan of boiling water for 30 seconds. Re-fresh in a bowl of ice-cold water. Squeeze out the excess water and roughly chop.
- Add the leaves, garlic, pine nuts, olive oil, lemon zest and grated parmesan to the food processor and blend. Season with salt and pepper.
- For the grilled lamb chops, heat a flat griddle pan and drizzle the chops with oil. Cook for two minutes on one side and turn over and cook for another 30 seconds. Allow the chops to rest.
- While the lamb is resting, heat a medium frying pan and fry the potatoes with butter until golden-brown. Stir through the raw garlic leaves, and a tablespoon of the pesto, or more if you prefer.
- To serve, put the potato salad in a serving bowl and pile the lamb chops on top. Put a little extra pesto on top if liked. Any remaining pesto can be kept in the fridge to use for another recipe.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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