Lamb Chops with Jabron Potatoes, Beans and Herb Salsa
This Lamb Chops with Jabron Potatoes, Beans and Herb Salsa is a brilliant Easter dish. Gorgeous herby salsa, creamy potatoes and delicious lamb!
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:
- Food processor
- Grill
- Oven
- Serving platter
- Baking sheet
- Mixing bowl
- Pot
- Stove
- Colander
- Grater
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 12 lamb chops
- Salt
- pepper
- 1 k desiree potatoes, boiled in their skins, skinned and chopped
- 3 garlic cloves crushed
- 300ml milk
- 300ml double cream
- 1 x 400g flageolet beans drained
- 100g emmenthal cheese grated
- 2 shallots peeled and diced
- 1 bunch parsley
- 1 bunch mint
- 100ml olive oil
- 1 lemon juice only
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