Featuring lamb chops, chicory, purple sprouting broccoli and garlic pesto, this recipe makes the most of the great range of food that’s in season
15 MINS PREP & COOK
Six small or four large lamb chops
1 tsp oregano
1 tsp thyme
1 tsp rosemary
300g purple sprouting broccoli or tender stem broccoli
5 cloves of garlic
100g pine nuts
3 tbsp of chopped basil (either fresh or dried)
Few tbsp olive oil
2 tbsp single cream
1 tbsp of mustard
To make the pesto, put the garlic into a pestle and mortar, along with the pine nuts, basil and some olive oil, and crush and grind until a paste forms.
Bring a saucepan of salted water to the boil and add the purple sprouting broccoli. Blanch for approximately 5 mins. About half way through, add the chicories so they gently sit atop the broccoli (so that they steam rather than boil). When finished, strain all ingredients in a colander.
Rub the three lots of herbs into the four lamb chops, along with some salt and pepper and a little olive oil. Bring a frying pan to a very hot temperature, and then place the chops into the pan. Sear the herbs on both sides of the lamb until a lovely dark colour forms – but be careful not to burn your lamb.
Turn the heat off and remove the lamb, letting them rest.
In the same pan, with all the lamb juices still sitting in it, add the cream and mustard, and bring the sauce together on the warm heat.
Halve the chicories length ways, and serve, along with the lamb, broccoli, and pesto in a ramekin.
Serve each meal with drizzles of the mustard sauce.
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