Barnsley Lamb Chops with Gratin Jabron Potatoes
This is a simple dish of grilled lamb chops, served with gratin jabron potatoes, purple sprouting broccoli and a salsa verde.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Grill
- Oven
- Stove
- Pot
- Colander
- Peeler
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Tongs
- Spoon
Ingredients
- 2 x 200g Barnsley chops with kidneys attached
- Salt
- 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
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