Ingredients

• 120g/4oz wild garlic leaves
• blanched
• 1 garlic clove
• peeled and grated
• 20g/¾oz pine nuts
• toasted
• 200ml/7fl oz olive oil
• ½ lemon
• zest only
• 30g/1oz parmesan cheese
• grated
• salt and pepper
• 6 lamb cutlets
• French trimmed
• olive oil
• to brush on the lamb
• 200g/7oz pre-cooked Jersey Royals
• 30g/1oz wild garlic leaves
• washed

Directions

• For the wild garlic pesto
• pick and wash the wild garlic leaves and blanch the leaves in a pan of boiling water for 30 seconds. Re-fresh in a bowl of ice-cold water. Squeeze out the excess water and roughly chop.
• Add the leaves
• garlic
• pine nuts
• olive oil
• lemon zest and grated parmesan to the food processor and blend. Season with salt and pepper.
• For the grilled lamb chops
• heat a flat griddle pan and drizzle the chops with oil. Cook for two minutes on one side and turn over and cook for another 30 seconds. Allow the chops to rest.
• While the lamb is resting
• heat a medium frying pan and fry the potatoes with butter until golden-brown. Stir through the raw garlic leaves
• and a tablespoon of the pesto
• or more if you prefer.
• To serve
• put the potato salad in a serving bowl and pile the lamb chops on top. Put a little extra pesto on top if liked. Any remaining pesto can be kept in the fridge to use for another recipe.