Another tasty wood fired treat from Mike & Pat Smith – get stuck in!
- 900 g Jersey Royal new potatoes
- 2 Garlic cloves, crushed
- 1 lemon, zest & juice
- Large handful of flat leaf parsley, chopped
- Small handful of coriander, chopped
- 5 1/2 tbsp olive oil
- 3 tbsp smoked paprika, thyme & garlic mix (available at Sainsbury’s)
- 1tbs sugar
- 150g fresh or frozen peas
- 8 lamb chops or cutlets
Fire oven to maximum temperature push fire to rear of oven and maintain roasting environment around 200c
Boil potatoes in salted boiling water for 20 to 25 minutes until tender. Whilst they are boiling mix the garlic,lemon zest & juice, herbs with 4 tbs of olive oil, set aside.
Combine the spice mix with the sugar, 1/2 tbs oil & seasoning. Rub on chops, place in sauté pan and cook in oven for 5 to 8 minutes turning once.
When potatoes are ready, add peas and cook for a further minute, then drain, return to saucepan, crush lightly. Drizzle with 1 tbs olive oil, season stir and gently combine. Serve the chops on large platter, drizzle with herb dressing add Potato & pea mix on the side.
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