Seasonal Recipe of the Week

British lamb is in season and at it's most tender in May and June. Try this recipe for a fantastic mid-week dinner.

Grilled Spring Lamb Chops with Spring Onion Mash and Braised Red Cabbage

Serves 4

For the chops
8 lamb chops or cutlets
Salt and freshly ground black pepper
2tsp dried Thyme
Grated zest of 2 lemons

Season the chops with salt and pepper and coat each side with Thyme and lemon zest.
Cook in a pre-heated grill for 12-15 minutes, turning halfway through cooking.

Potatoes
900g potatoes, peeled and diced
25g butter
1 bunch spring onions, finely chopped
1tbsp chopped Parsley
2fl oz warm milk
Salt and pepper

Boil the potatoes in salted water until tender. Drain and mash with milk and butter. Stir in the spring onions and Parsley and check the seasoning.

Braised red cabbage
1/2 red cabbage, shredded
1 tbsp olive oil
1/2 small onion, chopped
1/2 apple, chopped
1/2 small glass of red wine
2tbsp red wine vinegar
30g brown sugar
Salt and freshly ground black pepper

Heat the oil in a heavy based frying pan, add the cabbage and seasoning and fry for 2 minutes.
Add the wine, vinegar, nutmeg and brown sugar. Stir well for about 5 minutes.
Transfer to a microwavable dish and cook on high for 5 minutes.