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
4 tbsp chives, finely chopped
4 tbsp parsley finely chopped
Salt and freshly ground black|pepper
Watercress, to garnish
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.