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Ingredients

• 200 g jersey royal potatoes, scrubbed and sliced thickly
• 1 cloves garlic, finely chopped
• 75 ml extra virgin olive oil
• 30 ml white wine vinegar, ideally made with sweet white wine
• 4 piquillo peppers, from a jar, sliced
• 1 tbsp chopped parsley

• 1 small bunch flat-leaf parsley
• 1/2 small bunch mint
• 1/2 small bunch basil
• 1 tbsp miniature capers, drained
• 200 ml extra virgin olive oil
• lemon juice, to taste

• 6 small lamb cutlets
• dashes of olive oil

Description

Celebrate Spring Flavours With Ben Tish’s Dish Of Lamb With Jersey Royal Potatoes Peppered With Piquillo Peppers And A Richly Flavoured Salsa Verde

UK TV