Jersey Royal Potato Salad with Asparagus and Cherry Tomatoes


Serves 4

1kg Jersey Royals, scrubbed
300g Chantenay or small carrots
30g butter
4 lamb leg steaks
6 spring onions, sliced
120g asparagus, cut into short lengths
80g frozen petit pois or garden peas
Salt and freshly ground black pepper
Handful of mint leaves, to garnish


  • Cook the Jersey Royals in lightly salted boiling water until tender – about 15-20 minutes. At the same time, cook the carrots in a separate saucepan of boiling water.
  • Melt half the butter in a large frying pan and add the lamb steaks, cooking them over a high heat for 2-3 minutes on each side. Remove from the pan, cover with foil and leave to rest in a warm place (such as a low oven).
  • Wipe out the frying pan with kitchen paper and add the remaining butter. Saut√© the spring onions and asparagus for 3-4 minutes, then add the frozen peas and cook for 2-3 more minutes.
  • Drain the Jersey Royals and carrots and add them to the frying pan, tossing them gently with the asparagus mixture. Share between 4 warmed serving plates and top with the lamb steaks. Serve, seasoned with black pepper and garnished with mint leaves.
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