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. Jabron potatoes are a version of gratin dauphinoise in which the potatoes are boiled then peeled and tossed in garlic butter before being baked with a little milk and cream.

Ingredients

2 x 200g Barnsley chops with kidneys attached
Salt and pepper

Potatoes

1 kilo maris piper potatoes, blanched in the skins
200g butter
3 cloves garlic, crushed
300ml milk
300ml double cream
Salt and pepper

1 bunch purple sprouting broccoli
50ml olive oil
Salt and pepper

Salsa verde

A few capers
2 anchovies
1 lemon, juice and zest
2 cloves garlic
A few sprigs of mint and parsley
Olive oil

To serve

Mint sauce and mint jelly

Method

Print Recipe

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.

Ingredients

2 x 200g Barnsley chops with kidneys attached
Salt and pepper

Potatoes

1 kilo maris piper potatoes, blanched in the skins
200g butter
3 cloves garlic, crushed
300ml milk
300ml double cream
Salt and pepper

1 bunch purple sprouting broccoli
50ml olive oil
Salt and pepper

Salsa verde

A few capers
2 anchovies
1 lemon, juice and zest
2 cloves garlic
A few sprigs of mint and parsley
Olive oil

To serve

Mint sauce and mint jelly

Method

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.