Sticky Lamb Chops with Pickled Beets, Minty Jersey Royals and Cauliflower Puree

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2 people
Meal course
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1 .
For the beets
2 medium
1 medium
White onion - peeled and finely chopped
1 tsp
Chives - finely chopped
2 tbsp
Extra Virgin Olive Oil
1 1/2 tbsp
Balsamic vinegar
1 tsp
Fresh dill - finely chopped
2 .
For the lamb
4 large
Lamb chops
1 handful
Fresh mint - finely chopped
1 handful
Fresh coriander - roughly chopped
1 tbsp
Apple and mint jelly
1 tbsp
1 tbsp
Red wine vinegar
8 whole
Jersey Royal potatoes
2 tbsp
Olive oil
1 tbsp
Mint sauce
1 Twist
Salt and pepper
4 .
For the puree
1 small
White onion - peeled and finely chopped
150 grams
Cauliflower - broken into florets
30 grams
2 whole
Bay leaf
1 Splash
5 .
To serve
10 whole
Asparagus tips
1 whole
Fennel bulb
Sticky Lamb Chops with Pickled Beets, Minty Jersey Royals and Cauliflower Puree

I am so happy that we are into Jersey Royal season, they are officially the best potatoes! You know that Summer is on its way when the potato isles are full of these muddy little beauties (even if it is cold and wet outside), and I for one am taking full advantage of this! I wanted to make a recipe where they would really be the star, but if I’m totally honest; being the lead in this dish is quite a challenge. As much as I LOVE the minty, crispy Jersey Royal potato cake; how could I choose that over some deliciously sticky lamb chops or creamy cauliflower puree; not the mention the tangy beets and the caramelised fennel that really top this recipe off. This dish really is a winner in its own right, where every element is so damn delicious that you will want it on your menu every day!

  1. Pre-heat the oven to 200’C
  2. Top and tail your beetroot and boil in salted water for half an hour. (don't drain away your water so that you can cook your potatoes in it). Peel and slice your cooked beetroots into segments. Toss the beetroot together with the marinade ingredients and leave to marinate for at least an hour – ideally overnight. – 10 minutes before you are ready to serve, place in the heated oven to warm through.
  3. Mix together the ingredients for the lamb marinade and pour this over the lamb chops. Leave to marinade for at least half an hour.
  4. Halve your potatoes and boil them until soft in the remaining beetroot water. Toss the potatoes in the oil with the mint sauce and the salt and pepper and squash into two molds. Roast in the oven for 40-45 minutes until crisp
  5. To make the cauliflower puree, heat half the butter in a small saucepan and gently fry the onion until soft. Add the cauliflower to the pan and then pour in the milk to just cover the cauli. Add the bay leaves and simmer for 15 minutes, or until the cauli is soft. Strain the milk (save this for a white sauce pasta bake the next day). Discard the bay leaves and whiz the cauliflower into a puree. Pass the puree through a sieve back into the saucepan and return to a very low heat. Stir in the remaining butter and season to taste; keep this warm until ready to plate up – or re-heat at the last minute.
  6. Cut your fennel bulb in half and boil for 15 minutes. Set aside until ready to grill off at the last minute. You will also want to steam your asparagus 3-4 minute before ready to plate up.
  7. When your elements are prepped, heat a griddle pan to a medium to high temperature and fry the lamb chops for 3 minutes on each side, brushing with the remaining sticky minty mixture half way through – leave to rest for 5 minutes before serving – I would suggest adding the fennel bulbs to the griddle to finish off.
  8. Plate up all your ingredients and enjoy.