The umami flavours of the dressing make these vegetable skewers a hit. If you prefer you
1kg Jersey Royals, scrubbed
300g Chantenay or small carrots
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. Sauté 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.
Jersey Royal and Mushroom Skewers
Rosemary Roasted Jersey Royals by Jamie Oliver
Photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Ella Miller SERVES 6 1kg
Roasted Jersey Royals on a Pea & Mint Purée by Jamie Oliver
Photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Ella Miller SERVES 6 INGREDIENTS 750g
Jersey Royals with Anchovy Butter by Jamie Oliver
Photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Ella Miller Serves 6 Ingredients: 3 anchovy
One-Pan Jersey Royal Hash
This is a great breakfast or brunch dish particularly if you have leftover Jersey Royals. Other
Jersey Royal Easter Salad
A spring salad with lemony tang and spicy sumac which can be served warm or chilled,