Fontina Stuffed Lamb Chops
Lamb Chops with fontina cheese served with asparagus, peas, broad beans, green beans, chives and mint and jersey royals. Gorgeous!
Ingredients
- 8 lamb chops
- Salt and pepper
- 100g fontina cheese
Vegetables
- 6 asparagus, sliced
- 100g peas
- 75g broad beans, podded
- 100g green beans, topped and tailed and sliced
- 50g butter
- 50ml water
- Few sprigs chives and mint, chopped
- 6 cooked jersey royals, chopped
Salsa Verde
- 1 small bunch mint, picked and chopped
- 1 clove garlic, peeled and crushed
- 2 tbsp small capers
- 1 small bunch parsley, chopped
- 1 lemon, juice and zest
- 50ml olive oil
Method
- Preheat the grill to high
- Make a pocket in the lamb chops, stuff with cheese, season, and then place them on a tray.
- Grill for 8 to 10 minutes.
- Cook the vegetables in butter and 100mls of water, until all the liquid has gone. Finish with the potatoes.
- Chop all the ingredients together for the salsa.
- To serve, pile the vegetables onto a platter, top with lamb and spoon over salsa.
Ingredients
- 8 lamb chops
- Salt and pepper
- 100g fontina cheese
Vegetables
- 6 asparagus, sliced
- 100g peas
- 75g broad beans, podded
- 100g green beans, topped and tailed and sliced
- 50g butter
- 50ml water
- Few sprigs chives and mint, chopped
- 6 cooked jersey royals, chopped
Salsa Verde
- 1 small bunch mint, picked and chopped
- 1 clove garlic, peeled and crushed
- 2 tbsp small capers
- 1 small bunch parsley, chopped
- 1 lemon, juice and zest
- 50ml olive oil
Method
- Preheat the grill to high
- Make a pocket in the lamb chops, stuff with cheese, season, and then place them on a tray.
- Grill for 8 to 10 minutes.
- Cook the vegetables in butter and 100mls of water, until all the liquid has gone. Finish with the potatoes.
- Chop all the ingredients together for the salsa.
- To serve, pile the vegetables onto a platter, top with lamb and spoon over salsa.
