Roberts Lamb

Robert sent this lovely message and some pictures of his beautifully cooked lamb, his recipe is below

I grilled some of the cutlets tonight for dinner.

I could tell your meat is excellent immediately by sight, but I just want to repeat how fabulous your meat is. The fat is clean and sweet, the meat has a beautiful colour, and it was wonderfully tender and flavoursome.

But you also have an excellent butcher. The meat is cut with skill, with nice, thick, even chops that were beautifully cleaned, and I was pleased to see the skin was already scored, so took salt well.

I will most certainly be calling on you again, and will recommend you to everyone I know.

Roberts Recipe

Take lamb out of fridge to allow to come to room temp. Heat the top grill of the oven to high.

Parboil new potatoes until soft enough that the tip of a knife will pierce them.

Rub the lamb with some rock salt to get into the skin.

For the herb mix, blitz fresh basil, dill and parsley with a teaspoon of mustard, garlic, pepper and a dash of olive oil. Spoon onto the cutlets.

Wash some spinach and spring veg of your choice.

Grill the lamb on high at 4 minutes per side, collect the fat in the pan.

Let rest for 8 minutes.

While the lamb is resting, pour a little lamb fat into a frying pan and sear the potatoes in the fat. When the potatoes start to colour, put in a bowl and toss with a little fresh mint. Set aside

Cook the spinach in a pan with a little olive oil, salt and pepper and veg.

Lay the spinach on the plate. Pile the chops on the spinach, dress the plate with the potatoes and veg, and serve.