Grilled lamb chops with hotpot potatoes, purple sprouting broccoli with anchovy dressing
Grilled lamb chops with hotpot potatoes, purple sprouting broccoli with anchovy dressing
Grilled lamb chops with hotpot potatoes, purple sprouting broccoli with anchovy dressing
Grilled lamb chops
12 lamb chops
2 sprigs rosemary
2 cloves garlic
Oil for rubbing
Seasalt
1 tablespoon balsamic vinegar
Rub oil on the chops and season with salt. Place fat side down in a grill pan ( or 2) over a medium heat. Smash the garlic and add to the pan with the rosemary and cook until the lamb fat renders down and is golden. Up the heat and cook the lamb until seared on both sides to your liking. Add the balsamic and allow to rest for 5 minutes before serving.
Hotpot potatoes
1kg potatoes
2 onions, peeled and finely sliced
2 medium carrots, sliced thinly
1 teaspoon fresh thyme
300ml vegetable or chicken stock
25g butter
Butter a baking dish and set oven to 190oc.
Peel and finely slice the potatoes. Do a layer of the potatoes into the bottom of the baking dish. Scatter over half the onions and carrot. Season with salt and pepper. Add another layer of potatoes, then the rest of the carrot and onion and finally a layer of potatoes – overlap them so they’re nicely presented. Dot the butter all over the top and pour the stock over. Press down the potatoes and then place in the oven. Cook for about 40 minutes or until golden on top and a knife inserts easily.
Serve the chops on top and drizzle over any pan juices.
Purple sprouting broccoli with anchovy dressing
400g purple sprouting broccoli
Garlic from cooking the lamb
1 teaspoon Dijon mustard
1 anchovy
1 tablespoon white wine vinegar
50ml good local rapeseed oil or olive oil
Salt and pepper to taste
Finely chop the garlic and anchovy together then blend with the mustard, vinegar and oil. Season to taste and set aside.
Blanch the broccoli in boiling salted water until just cooked through. Drain well and toss in the dressing. Serve.
