Warm potato salad with lamb chops, grilled carrots and broad beans & a honey – mustard dressing
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!
|6 lamb loin chops|
|500g baby rooster potatoes|
|100ml olive oil|
|2tbsp balsamic vinegar|
|3tsp Dijon mustard|
|3-5 twigs of dill|
|2 handfuls of thyme|
|100g broad beans|
|150g mixed salad leaves|
|fat to cook the potatoes in|