Marinated Spring Lamb & Wilted Nettles

 

Ingredients

 

8 x Lamb Chops

Juice of Half a Lemon

½ Tsp Salt

1 x Clove of Garlic

1 x Tbsp Tomato Puree

4 x Tbsp Olive Oil

1 x Small Pot (125ml) Natural Yogurt

1 x Tbsp Fresh Chopped Rosemary

 

To Serve

New Potatoes

4 x Handfuls of Nettle Tops

Large Pinch of Grated Nutmeg

 

Method

 

Place the lamb chops in a large bowl, sprinkle with the salt and squeeze over the lemon juice.

In another bowl, mix together the crushed garlic, tomato puree, natural yogurt, rosemary and olive oil.

Add to the bowl of lamb, salt and lemon and mix really well.

Cover and place in the fridge to marinade for at least 10-15 minutes or as long as you want (even over night).

After marinating, either griddle or barbecue over a high heat for 2-3 minutes each side till lovely and brown, but still pink in the middle.

 

    Wilted Nettles

 

In a saucepan, melt a knob of butter and add the washed nettle tips.

Sweat down till wilted and season with salt, pepper and a grating of nutmeg.

Plate up the lamb with the wilted nettles and some new potatoes, enjoy! bb mandyxxx