Lamb Chops with Jersey Royals and Mint Salsa

Lamb Chops with Jersey Royals with Lemon and Mint Salsa

Serves 4


12 lamb chops

800g Jersey Royals

50ml Olive oil

Salt & pepper



1 Tablespoon Dijon mustard

1 Shallot, peeled and diced

1 Small bunch of coriander, chopped

1 small bunch of mint, chopped

2 Tablespoons of capers

1 Lemon, juice and zest

100ml Extra virgin olive oil

2 Tablespoons sherry vinegar


To Serve:

Bunch of watercress



  1. Heat a BBQ until hot and the coals are white, or a grill to a high heat.
  2. Place the washed Jersey Royals  into a pan with cold water and a large pinch of salt. Bring up to the boil and simmer for 15 to 20 mins until cooked.
  3. To make the dressing chop the shallot, coriander, mint and capers together until fine. Transfer this into a bowl and add the remaining dressing ingredients.
  4. Place the chops on to a tray if grilling or straight onto the BBQ. Season and cook for 2-3mins each side and then leave to rest for a few minutes.
  5. Drain the Jersey Royals  and season.
  6. To serve, put the lamb chops and the Jersey Royals  in a large bowl, top with watercress and the dressing.
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