Persillade Potatoes with Lamb Chops & Cavolo Nero

Persillade is a concoction of shallot, garlic and flat leaved parsley. Thrown in at the last minute before the potatoes have cooked, giving them a lovely light fragrance.

Cavolo Nero is Italian black kale which is tender when steamed or boiled. English spring lamb chops, roasted with rosemary and garlic for ease, are simply delicious.

Place the lamb chops on a roasting tray. Drizzle with a little olive oil, chopped rosemary and crushed garlic. Place in a preheated oven at 170C for 20-30 minutes. Remove from the oven and allow to rest.

Meanwhile cube 300g of potatoes. Heat a sauté pan with 1tbsp of oil and a knob of unsalted butter, sauté the potatoes until they start to soften. Place in the oven to crisp.

Meanwhile boil the Cavolo Nero for 5-10 minutes until tender.

Chop the shallot, 2 garlic cloves and a handful of flat leaf parsley. Remove the potatoes from the oven place back on the hob adding the chopped shallot, garlic and parsley. Sauté  to soften the shallot and garlic with a knob of butter. Scatter over the fresh parsley and serve.