This is a sponsored post to help promote the European #LambTryItLoveIt campaign to highlight the benefits of cooking with European lamb. For more recipe inspiration, follow @TryLamb on Facebook and Instagram. All opinions, photos and the recipe itself are my own.
I’m beyond excited to be part of another year of the European ‘Lamb. Try it, Love it’ campaign. I got some really great reactions last year and I’ve got some fantastic recipes in store for you this year! One salad, a delicious pitta and – last but not least – a stunning pie. I won’t be giving away too much just yet but I can say I’ll be using different types of lamb in each recipe, as lamb is simply a very versatile and exciting ingredient to use. Whether you decide to grill chops, cook loin in the oven or use mince, there’s loads of recipes you can create with every different cut. Not only is there a lot of different types of lamb cuts, there’s also a variety of flavours & cuisines you can use lamb in. Mediterranean? Check. Asian? Check.
I didn’t go looking too far for my recipe from today though as I went for a lamb salad, with spuds, broad beans, carrots and a honey – mustard dressing. I got some top-notch lamb from my local butcher, carrots & potatoes from the market and I used some thyme & dill, which are grown locally, to make a sweet dressing. I didn’t want to stick to the traditional honey – mustard dressing, but it’s a very basic twist on it, with just a few extra ingredients.
Ready to try lamb & love it? Let’s do it!
Warm potato salad with lamb chops, grilled carrots and broad beans & a honey - mustard dressing
- 6 lamb loin chops
- 14 average size baby rooster potatoes (500g)
- 100ml olive oil
- 2 teaspoons balsamic vinegar
- 3 teaspoons Dijon mustard
- dill (3-5 twigs)
- thyme (2 handfuls)
- 2 teaspoons of honey
- 4 carrots
- 1 teaspoon of honey
- 100g broad beans
- olive oil
- 150g mixed salad leaves
- optional: fat to grill the potatoes in
Peel & par-boil potatoes in salted water for 5-7 minutes
Drain potatoes, slice them in half and place in an oven casserole with some olive oil or duck/goose fat. Season with pepper and salt and place in an oven at 180°C (fan) until golden - brown & crispy, about 45 minutes.
While the potatoes are getting crispy, wash the carrots (if they are organic) or peel them and boil them for 5 minutes. Drain, heat up a grill pan (or barbecue) and grill the carrots in some olive oil.
For our dressing: blend oil, vinegar, dill, thyme, mustard & honey and set aside in the fridge. If the oil separates, simply give it a quick stir before serving and everything will be mixed again.
When the potatoes are about 10 minutes away from being done it's time to cook that gorgeous lamb. Heat up olive oil in a grill at high heat, season the lamb with pepper and cook on each side for 5 minutes.
As the broad beans only need a few minutes, it's best to cook them near the very end. Boil them for 3 minutes, then give them a quick fry in a frying pan and they are good to go.
Time to plate up! Add a few salad leaves & broad beans, crispy potatoes and slice up one of the carrots. Place 3 lamb chops on each plate, along with one full carrot and drizzle over the dressing and some fresh thyme & dill.