Chargrilled Lamb Chops, Roast Garlic, Salsa Verde

We are proud of serving the best British pub grub we can using fresh, seasonal and locally sourced ingredients where possible. Here’s one of our favourite dishes we’re serving at the moment:

INGREDIENTS

FOR THE LAMB CHOPS

• 2 x spring lamb shoulder chops
• Salt/pepper

FOR THE ROAST GARLIC

• 1 x garlic bulb (split in ½)
• Olive oil
• Malden salt

FOR THE SALSA VERDE

• 2 cloves of garlic, peeled
• 1 small handful of capers
• 6 anchovy fillets
• 2 large handfuls of flat-leaf parsley, leaves
  picked
• 1 bunch of fresh basil, leaves picked
• 1 handful of fresh mint, leaves picked
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 8 tablespoons really good extra virgin olive oil
• Sea salt and freshly ground black pepper

METHOD

For the lamb chops, season with salt & pepper and cook to the required temperature.
For the roast garlic, take the whole bulb, season with rock salt, wrap in tin foil and bake in the oven till soft. When the garlic has cooled cut in ½. For the salsa Verde, put all the ingredients into a robot coupe and blend still leaving some texture.

TO SERVE

Caramelise the garlic face down in a hot pan. Cook 1 portion of seasonal greens and place in centre of plate. Lay the chops off the greens and put a good spoonful of salsa verde over the chops.