Recipe: Grilled lamb chops with boiled new potatoes and grilled asparagus

Most people would probably cringe at the idea of having to cook while on holiday, but I was so excited about the fresh produce that we can get in the UK that I cooked at least 50% of our meals there.  Even the kids seem to enjoy the food there better - I was happy that during the trip, they ate lots of fresh fruit, vegetables and ate more meat than I've ever seen them do.

I told Hubby, during this trip, I must cook lamb chops at least once. I find it difficult to get good quality lamb chops in KL. Lamb chops was one of my favorite meats when previously living in the UK - they are just so juicy, succulent and full of flavour. I used to eat it at least once a week, if I could get away with it.

Grilled lamb chops with boiled new potatoes and grilled British asparagus

We served the grilled lamb chops with boiled new potatoes and British asparagus. So simple, and seriously easy to put this meal together (took me all of 20 minutes), but it still managed to impress everyone on the table including my in-laws. Luckily for us, both Jersey Royal new potatoes and British asparagus were in season when we visited. Hubby loves the new potatoes simply boiled, this is a luxury for us since we cannot get new potatoes easily in KL. They have a lovely waxy texture and very thin skin, so you don't even need to peel them - just rinse and boil them until tender, then season with salt.

Beautiful!

Depending on how healthy your fellow diners' appetites are, you can serve either 2 or 3 pieces of lamb chops (I would recommend 3 cos it's good and they would want more). The lamb chops were so good, that my kids licked the bones clean. Very healthy too, since I did not use any butter and just a tinge of oil for the grilled asparagus.

A great meal using the best of British produce

I want to eat this again!

Grilled lamb chops with boiled new potatoes and asparagus
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 4

Ingredients
8-12 pieces Scottish or New Zealand lamb chops
100g aspragus tips, woody ends trimmed and discarded
500g Jersey Royal new potatoes
Salt and pepper
1/2 tbsp extra virgin olive oil

For the gravy
1 OXO cube
300ml water
1 tsp cornstarch mixed with 1/2 tbsp of cold water



1. For the lamb chops, wash and pat dry with a kitchen towel. Season with salt and pepper. Place under a preheated hot grill for 14-16 minutes, flipping halfway through. Allow the meat to rest for 3 minutes before serving. Your lamb at this point will be pale pink in the centre. If you want your lamb to have more colour, you can pan fry it or place it on the barbecue.

2. For the new potatoes, boil in salted water for 15-20 minutes over medium heat until tender. Drain and season with salt. You can also add some butter and fresh herbs such as parsley, but I did not on this occasion since there was gravy with this dish.

3. For the asparagus, spread evenly on a baking tray, then drizzle with olive oil and season with salt and pepper. Place under a hot grill for 5-6 minutes and cook until tender. Turn halfway through.

4. For the gravy, bring water to the boil, then add the OXO cube and mix until dissolved. Add cornstarch as necessary to thicken the gravy slightly. Season with salt and pepper as necessary.

5. To serve, place lamb chops, boiled potatoes and asparagus on a plate. Serve the gravy in a gravy jug on the side.

After grilling, the fats will be melt-in-the-mouth.. YUM!

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