Try this summery lamb chops recipe from Fenn restaurant in London. Serve it as part of a menu along with their beetroot, goat's cheese and candied walnuts and nutmeg custard tart.


  • 500g baby new potatoes
  • 1 red onion, finely chopped
  • a large bunch mint, shredded
  • 2 tbsp capers
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp caster sugar
  • 2 tbsp English mustard
  • 6 lamb chops
  • rocket leaves, to serve


  • STEP 1

    Boil the potatoes in a large pan of lightly salted boiling water until tender to the point of a knife. Meanwhile, put the onion, mint, capers, oil, vinegar and sugar into a large bowl with some seasoning. When the potatoes are cooked, tip them into the bowl and toss.

  • STEP 2

    Heat the grill to high. Brush each of the lamb chops with mustard, season well and grill for 2-3 minutes on each side until caramelised but still blushing pink in the middle. Serve the chops with the potatoes and a rocket salad, if you like.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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