James Martin’s lamb chops with mint salsa recipe
Lamb and mint go together like sausage and mash, but there are always ways to take things up a few notches. James Martin’s recipe does just that, combining mint with lemon for a zingy salsa to top lamb chops and boiled potatoes. The result is a sensational yet deceptively simple dish that’s ready within the hour.
It’s exactly the kind of dish we’ve come to expect from former Saturday Kitchen host James, whose comforting, easy-to-follow recipes have gained him a huge and loyal following.
Thrown in a big serving bowl and topped with a generous handful of peppery watercress, this is a wonderful, summery dish that’s perfect for sharing.
Note: Barbecuing the lamb chops adds a wonderful, charred flavour, but you can also cook them under the grill.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 12 lamb chops
- 800 g new potatoes, washed (we like Jersey Royal)
- 50 ml olive oil
- 1 pinch salt and pepper, to taste
- 1 handful watercress
- 12 lamb chops
- 28.2 oz new potatoes, washed (we like Jersey Royal)
- 1.8 fl oz olive oil
- 1 pinch salt and pepper, to taste
- 1 handful watercress
- 12 lamb chops
- 28.2 oz new potatoes, washed (we like Jersey Royal)
- 0.2 cup olive oil
- 1 pinch salt and pepper, to taste
- 1 handful watercress
- 1 tbsp Dijon mustard
- 1 shallot, peeled and finely diced
- 1 small bunch coriander, finely chopped
- 1 small bunch mint, finely chopped
- 2 tbsp capers, finely chopped
- 1 lemon, juiced and zested
- 100 ml extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 shallot, peeled and finely diced
- 1 small bunch coriander, finely chopped
- 1 small bunch mint, finely chopped
- 2 tbsp capers, finely chopped
- 1 lemon, juiced and zested
- 3.5 fl oz extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 shallot, peeled and finely diced
- 1 small bunch cilantro, finely chopped
- 1 small bunch mint, finely chopped
- 2 tbsp capers, finely chopped
- 1 lemon, juiced and zested
- 0.4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
Details
- Cuisine: British
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the barbecue or grill to a high heat.
- Place the potatoes into a pan with cold water and a large pinch of salt. Bring to a boil and simmer for 15-20 minutes until cooked. Drain, season to taste and set aside.
- In the meantime, make the salsa. Mix the shallot, coriander (cilantro), mint and capers in a small bowl. Add the remaining salsa ingredients and incorporate them thoroughly. Set aside.
- Place the lamb chops onto a tray, if grilling, or straight onto the barbecue. Season and cook for 2-3 minutes on each side and then leave to rest for a few minutes.
- To serve, place the lamb chops and potatoes in a large serving bowl and top with a generous handful of watercress and the salsa.
Recipe courtesy of Jersey Royal potatoes in collaboration with James Martin.
You might also like:
James Martin's fisherman's pie recipe
James Martin's coffee éclairs recipe
James Martin's sirloin steak with chips and Bearnaise sauce recipe
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