Barnsley Lamb Chops with Gratin Jabron Potatoes - James Martin Chef

Ingredients

• 2 x 200g Barnsley chops with kidneys attached
• Salt and pepper
• 1 kilo maris piper potatoes, blanched in the skins
• 200g butter
• 3 cloves garlic, crushed
• 300ml milk
• 300ml double cream
• 1 bunch purple sprouting broccoli
• 50ml olive oil
• A few capers
• 2 anchovies
• 1 lemon, juice and zest
• 2 cloves garlic
• A few sprigs of mint and parsley
• Olive oil
• Mint sauce and mint jelly
• Preheat the oven to 200°C.
• Skin the potatoes, slice then toss in hot garlic butter in a pan. Pour into an ovenproof dish and top with milk and cream. Season then bake for 40 minutes.
• Heat the grill to high. Place the chops onto a baking tray and season. Cook for 8 minutes until deeply coloured, then rest.
• Grill the broccolini until charred .
• Chop the herbs and garlic, then grate over the lemon. Add the anchovies and capers and chop together. Squeeze over the lemon juice and add 50ml olive oil.
• To serve, spoon the potatoes onto plates, top with chop and spoon over verde.