British asparagus, lamb chops, new potatoes, salsa verde and feta
Serves: 4
Ingredients
- 400g new potatoes
- Olive oil
- 8 lamb chops
- Fresh rosemary
- 300g British asparagus
- 150g feta
- For the salsa verde:
- ½ garlic clove
- 2tbsp red wine vinegar
- 4 anchovies in oil (not salt)
- 30g flat leaf parsley leaves
- 30g basil leaves
- Zest of 1 lemon
- 2tbsp capers
- 150ml olive oil
Method
- For the salsa verde: place the garlic, vinegar, anchovies, parsley, basil, lemon zest, capers and olive oil in a blender and blitz until combined but still coarse. Check seasoning and adjust with salt, pepper and/or red wine vinegar as required. Store in a sterilised jar until needed.
- Preheat oven to 200C/Gas 6. Wash (don’t peel) and then chop any especially large potatoes into smaller chunks. Place them in a medium size tray and roast for 20 mins.
- Heat a large frying pan over a medium heat and add a drizzle of olive oil. Once the oil is hot, add the lamb chops (working in batches) and sear on all sides until browned.
- Add the lamb chops to the tray, add the rosemary, and roast for a further 15-20 mins until the potatoes are crisp and the lamb is cooked through.
- Snap the dry ends off the asparagus and lightly peel any thick spears with a vegetable peeler. Steam until tender – approx. 5 mins.
- Remove the tray from the oven, remove the lamb chops and let them rest while arranging the potatoes and asparagus on a sharing board. Add the lamb to the board, crumble over the feta and add a little salsa verde. Serve with the remaining feta and salsa verde on the side.
