27
Lamb Chops Josh Harris
Wednesday
What you will need
Sponsored by josh, kate and vinnie harris
HERE’s How
Lamb chops
For the Marinade
For the Marinade Shallot, finely diced
1. In a bowl, mix together a very finely diced shallot, chopped fresh mint, dried mint, sherry, olive oil, crushed garlic, salt and pepper to taste. Mix well, cover your lamb chops in the sauce and leave for 2 hours minimum.
5g fresh mint, chopped
For the Pea Purée
1 tsp dried mint
1. Bring frozen peas to the boil in vegetable stock. Once boiled, plunge the peas into iced water but try and retain some of the stock.
2 tbsp sherry 2 tbsp olive oil
2. Once the peas are cool, add to blender with 25ml of the vegetable stock and the juice of half a lemon. Blitz until smooth then pass through a sieve to make extra silky.
2 garlic cloves, crushed For the Potatoes Salt Pepper For the Pea Purée 100g frozen peas 250ml vegetable stock 1⁄2 lemon, juice For the Potatoes 6 new potatoes Oil Salt Pepper Oregano
1. Slice new potatoes into discs, toss in oil, salt, pepper and oregano. Lay out on a baking tray and cook at 180oC for 25 minutes turning over half way through. Cook the chops on the barbecue for 3 minutes on each side should do it, or on a hot grill if preferred.