• 8 lean lamb chops
• 300ml/½pint whole milk
• 2 bulbs of fresh new season garlic, peeled
• 10-15ml/2-3tsp capers, drained, rinsed and roughly chopped
• Salt and freshly milled black pepper
• 45ml/3tbsp extra virgin rapeseed or olive oil
• 15ml/1tbsp white wine vinegar
• 5ml/1tsp English mustard
• 1 bunch asparagus, trimmed and blanched
• 900g/2lb small new potatoes, cooked and quartered
• 15ml/1tbsp butter, softened
• 4 sprigs freshly chopped or torn mint

What To Do: 

1. First of all, in a smallish saucepan put the milk and the garlic on a high heat. Bring to the boil and then reduce to a lively simmer. Cook for 25 minutes. Drain the garlic, reserving the liquid and blitz in a food processor smooth, adding enough milk to form a loose spooning sauce.
2. Transfer to a bowl and stir in the capers. Season well and set aside. If you want to you can add a spoonful of cream and a knob of butter. Some lightly caramelised softened onions added before blitzing is good too.
3. To make the dressing combine 30ml/2tbsp of oil, vinegar, mustard and seasoning. It will be quite sharp, but persevere, it will mingle with the butter on the potatoes and asparagus softening it a little.
4. Preheat the grill and bring a medium-sized saucepan filled with cold water to the boil. Place the chops on a chopping board and brush on both sides with the remaining oil. Season.
5. Grill for no more than 5 minutes on each side. For a really tender lamb chop, you want them pink in the middle. The more give there is when you touch them with your finger the less cooked they are. A hot grill is absolutely vital though to get a nicely grilled outside without over cooking them. A hot griddle pan is good too. When the chops are done to your liking remove from the grill, transfer to a warm plate and cover with foil to rest.

Recipe from Simplybeefandlamb.co.uk