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Food Friday - Spring Lamb Chops

We're in Leicester Forest East along with Janine Finch in her kitchen...

Spring lamb chops with a wild garlic and herb butter, butterbean mash and a medley of veg!

This is a quick way of turning some lamb chops into something a little bit more special using Spring’s seasonal ingredients.
The wild garlic butter gives colour and full flavour but still allowing the taste of lamb to come through.
Butterbean mash gives an alternative to potatoes giving it a lighter feel and also being frugal.
Also the medley of veg “ Petit pots a la francais” is a lovely alternative to do as a side dish for this dish, fish and chicken.

(serves 2)

• 2-3 Spring lamb chops each depending on how big they are
• 1-2 tbsp rapeseed oil
• Sea salt ( I use pink himalayan but any will do ) and cracked black pepper to season

Wild garlic butter:

• A block of unsalted butter
• a good handful of wild garlic ( if you haven't got it, use normal garlic )
• a handful of fresh herbs chopped- flat leaf parsley, basil, I had. You could use Rosemary instead if you wanted to.
• 1/4-1/2 a lemon zest
• season if you wish

Butterbean Mash:

• 1 tin of Butterbeans drained and rinsed
• a drizzle of rapeseed oil
• sea salt and cracked black pepper to season

Medley of Veg:

• 6-7 lettuce leaves such as romaine, little gem or the innards of a round lettuce
• a few handfuls of frozen peas ( roughly 150g ) petit pois or garden peas defrosted and drained.
• 3-4 spring onions or baby leeks cut into 3 including the green ends
• 1/4 gel pot of chicken stock
• knob of butter
• a couple of sprigs of garden mint chopped finely
• sea salt and cracked black pepper to season


• Just cover your butterbeans in a saucepan with water, bring to the boil and simmer for a couple of minutes.

• In the meantime oil your lamb…not your pan and heat up your frying pan. Cook your Lamb for about 4 minutes each side for rare, more time for more well done.
• Drain your butterbeans and crush/mash with a masher only slightly, drizzle with oil and season. Keep warm.

• Rest your Lamb for about 5 minutes.

• Whilst this is resting bring to the boil your stock in 200ml of water and a knob of butter. Also season.
• Add in your Spring onions and cook for a minute, then add in your lettuce and peas, cover and cook for a further minute.
• Drain most of the liquid, add in a little more butter. Pop in your chopped mint and stir.

Release date:


12 minutes

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