Grilled Lamb Chops with Crushed Jersey Royal Potatoes and a Fresh Salsa

Grilled Lamb Chops with Crushed Jersey Royal Potatoes and a Fresh Salsa

Core recipe

Servings: 1

2 lamb chops
salt and fresh ground black pepper

For the crushed Jersey Royal potatoes:
125g Jersey Royal potatoes, boiled until tender, drained, plunged into cold water and drained
olive oil frylite
juice of 1 lemon
salt and fresh ground black pepper
10g wild garlic, washed and chopped finely

For the salsa:
1 tomato, skinned, deseeded and diced
1/2 garlic clove, finely chopped
1/2 red chilli, deseeded and finely chopped
juice of 1 lime
bunch of Mint, finely chopped
bunch of Coriander, finely chopped
1/2 pomegranate, eeds scraped out and any pith discarded
Olive oil from allowance
white wine vinegar
salt and fresh ground black pepper


Season the lamb chops with salt and freshly ground pepper. Meanwhile, heat a griddle pan until very hot.

Griddle the chops until cooked to taste. Set aside to rest, keeping warm.

Meanwhile, prepare the crushed Jersey Royal potatoes. Heat the frylite in a frying pan. Crush the potatoes and add them to the pan.

Add in the lemon juice and fry until warmed through. Season with salt and freshly ground pepper. Add in the wild garlic at the last minute.

To make the salsa, mix together the tomato, garlic, chilli, lime juice, mint, coriander and pomegranate seeds in a bowl. Add in olive oil and white wine vinegar to taste and season with salt and freshly ground pepper.

Serve the griddled lamb chops with the crushed Jersey Royals and the salsa.