appetite magazine
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Snap the dry ends off the asparagus and lightly peel any thick spears with a vegetable peeler. Steam until tender – approx. 5 mins.
  6. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/british-asparagus-lamb-chops-new-potatoes-salsa-verde-and-feta/