This Lamb chops with garlic recipe will make an elegant seasonal supper. It will work well with cutlets or loin chops. The quantities below are for four people. Allow about 15 minutes for preparation and 35 minutes for cooking.

Ingredients For Lamb Chops With Garlic

8 lamb chops from Morley Butchers
300ml/½pint whole milk
2 bulbs of fresh new season garlic, peeled
10-15ml/2-3tsp capers, drained, rinsed and roughly chopped
Salt and freshly milled black pepper
45ml/3tbsp extra virgin rapeseed or olive oil
15ml/1tbsp white wine vinegar
5ml/1tsp English mustard
1 bunch asparagus, trimmed and blanched
900g/2lb small new potatoes, cooked and quartered
15ml/1tbsp butter, softened
4 sprigs freshly chopped or torn mint

Cooking Method For Lamb Chops With Garlic:

First put the milk and the garlic on a high heat. Allow the pan to come up to the boil and then reduce to a simmer for further  25 minutes. Drain and keep the liquid to one side, put the garlic in a food processor untill it is a smooth paste. If you need to add a little of the cooking milk to thin to a pouring consistancy. Transfer the sauce to a bowl and stir in salt and pepper along with the capers.

To make the dressing for the asparagus combine 30ml/2tbsp of oil, vinegar, mustard and seasoning. It is quite sharp however this will combine well with the butter – put on the potatoes and asparagus before serving.

While you are cooking your potatoes and vegetables pre-heat the grill or griddle pan – they should be hot as possible. Brush the chops with oil on both sides and sason well.

Grill the lamb for 3-4 minutes on each side.  Cooking times will vary according to the thickness of the chops. To be really tender they should be pink in the middle.  A good way to test this  is to press with your finger – softer is pinker.

When the chops are done to your liking remove from the grill, transfer to a plate, cover with foil. Keep in  a warm place to rest for 5 to 10 minutes.

While the chops are resting put butter onto the vegetables then serve onto the plates, add the mint leaves to the potato. Drizzle with a little of the dressing add the chops and serve right away.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes