Grilled lamb chops, wild garlic pesto and Jersey Royals

This recipe celebrates some of the UK’s tastiest spring produce: wild garlic, that wonderfully whiffy foraged ingredient that fills the forest floor as the days get brighter, with wonderful Jersey Royals and lamb cutlets.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the wild garlic pesto

  • 120g/4oz wild garlic leaves, blanched
  • 1 garlic clove, peeled and grated
  • 20g/¾oz pine nuts, toasted
  • 200ml/7fl oz olive oil
  • ½ lemon, zest only
  • 30g/1oz parmesan cheese, grated
  • salt and pepper

For the grilled lamb chops and potatoes

  • 6 lamb cutlets, French trimmed
  • olive oil, to brush on the lamb
  • 200g/7oz pre-cooked Jersey Royals
  • 30g/1oz wild garlic leaves, washed