Ingredients
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400g New Potatoes
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25ml Olive Oil
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8 Lamb Cutletsor chops
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200g Fresh BroccoliBroccoli Spears
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15g Flat Leaf Parsleyroughly chopped
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15g Fresh Corianderroughly chopped
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15g Fresh Mintroughly chopped
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2 cloves Garlicchopped
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1 Green Chillieschopped
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1 Shallotchopped
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25ml Red Wine Vinegar
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50ml Extra Virgin Olive Oil
Directions
By James Martin, found in The Times Eat Magazine and available from Food and Travel Magazine
I am so delighted we found this recipe. Spring lamb is in season and the weather has warmed up so it was perfect to try out this quick BBQ dish. Simply boil the potatoes, BBQ the lamb, then a few minutes all together on the BBQ to finish off the vegetables.
Serve with the punchy Chimichurri sauce.
Thank you James Martin for another masterpiece.
Steps
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1
Done
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Light your barbecue. When the coals are silvery in colour, it's ready to cook on. |
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2
Done
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While you are waiting for the coals to heat up, bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes until just tender. |
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3
Done
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When the barbeuce is ready, rub a little oil over the lamb chops and season well. Put the potatoes and broccoli spears into a bowl and add the remaining oil. Season and toss together. |
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4
Done
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Put the chops onto the barbecue and cook for 3-4 minutes on each side. Add the potatoes and broccoli spears when you turn the chops over and turn these over after 1-2 minutes. |
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5
Done
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To make the sauce, mix all of the ingredients together in a bowl and season well. |
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6
Done
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To serve, pile the lamb, potatoes and broccoli spears onto a platter and spoon over the sauce. |
