Grilled Lamb chops with Thyme & Crushed Jersey Royal Potatoes

(Grilled Lamb chops with thyme and crushed Jersey royal potatoes download as pdf)

Serves 4
4 lamb chump chops
125ml red wine
3 sprigs thyme, finely chopped
200g Jersey Royal potatoes, boiled until tender, drained, plunged into cold water and drained
60ml olive oil.   Juice of 1 lemon
250g baby broad beans, shelled
35g unsalted butter.  Handful of chopped chives
Freshly ground salt and pepper

Place the chops in a shallow dish.  Mix together the wine, 2 tbsp olive oil and thyme.  Pour the mixture over the lamb chops, cover and leave to marinate for up to 1 hour.  Preheat a grill to medium.  Remove the chops from the marinade and season with salt and freshly ground black pepper.  Grill for 3-5 minutes each side, depending on thickness, basting occasionally with the marinade.  Remove from grill and keep warm.  Meanwhile, prepare the crushed potatoes.  Heat 10g butter and olive oil in a frying pan.  Lightly crush the potatoes with a fork and add them to the pan.  Add in  ½ the lemon juice, chopped chives and fry until warmed through.  Season to taste.  Bring a pan of water to the boil, add the beans and cook for 3-4 minutes until just cooked and drain.  Return the beans to the pot and stir in the remaining butter.  Season with salt, pepper and a dash of lemon juice.  Serve and enjoy!