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!
Ingredients
- 12 lamb chops
- Salt and pepper
Bake:
- 1 k desiree potatoes, boiled in their skins, skinned and chopped
- 3 garlic cloves crushed
- Salt and pepper
- 300ml milk
- 300ml double cream
- 1 x 400g flageolet beans drained
- 100g emmenthal cheese grated
Salsa:
- 2 shallots peeled and diced
- 1 bunch parsley
- 1 bunch mint
- 100ml olive oil
- Salt and pepper
- 1 lemon juice only
Method
Heat the oven to 200c. Heat the grill to high
Mix the potatoes, beans, garlic, cream and milk and season. Spoon into an ovenproof serving dish top with cheese and bake for 40 minutes until bubbling.
Heat a grill to high. Pop the lamb chops onto a baking tray, season then grill for 8 to 10 minutes.
Blitz the salsa ingredients together in a food processor.
To serve, pile the lamb chops onto a platter spoon over the salsa, serve with the potatoes.
Ingredients
- 12 lamb chops
- Salt and pepper
Bake:
- 1 k desiree potatoes, boiled in their skins, skinned and chopped
- 3 garlic cloves crushed
- Salt and pepper
- 300ml milk
- 300ml double cream
- 1 x 400g flageolet beans drained
- 100g emmenthal cheese grated
Salsa:
- 2 shallots peeled and diced
- 1 bunch parsley
- 1 bunch mint
- 100ml olive oil
- Salt and pepper
- 1 lemon juice only
Method
Heat the oven to 200c. Heat the grill to high
Mix the potatoes, beans, garlic, cream and milk and season. Spoon into an ovenproof serving dish top with cheese and bake for 40 minutes until bubbling.
Heat a grill to high. Pop the lamb chops onto a baking tray, season then grill for 8 to 10 minutes.
Blitz the salsa ingredients together in a food processor.
To serve, pile the lamb chops onto a platter spoon over the salsa, serve with the potatoes.
