Belfast Telegraph

Home Life Recipes

Recipe: Chargrilled spring lamb chops with herb crushed comber potatoes

Why not help celebrate our homegrown produce with these Comber potato recipes from Balloo House chef Danny Millar

What you'll need

For the griddled lamb chop

4 x 4 spring lamb chops

4 garlic cloves, finely chopped

5 sprigs fresh thyme, leaves only

2 tbsp olive oil

For the Comber potatoes

400g Comber potatoes, washed

75g butter

4 tbsp chives, finely chopped

4 tbsp parsley finely chopped

Salt and freshly ground black|pepper

Watercress, to garnish

Serves 4

For the griddled lamb chops, place the chops into a bowl with the garlic, thyme and oil and mix well. Leave to marinate for a few minutes.

Heat a griddle pan and griddle the lamb for 4-5 minutes on each side, or until cooked to your liking. Set aside to rest for five minutes.

To prepare the Comber potatoes, place the potatoes into a pan over a medium heat and cover with water. Bring to the boil, then cook for 8-10 minutes, or until tender. Drain the potatoes, then return to the pan.

Add the butter, chives and parsley and roughly crush the potatoes with the back of a fork.

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