Trim the lamb and the bones from any excess fats. Cut into chops and marinade with olive oil, garlic, herbs, lemon zest and season with salt and pepper. Wash and scrub the beetroot well making sure that it’s clean and free from any soils. Cut the beetroot into thick wedges and place on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper; roast in a moderate oven for 25 minutes until soft.
Cook the new potatoes in boiling salted water until soft, allow to cool, split in halve and griddle on a lightly greased griddle pan. To prepare the dressing, whizz together the mayo together with the parmesan, anchovy, Worcestershire sauce, yogurt and lemon juice. Grill the lamb chops to your liking. Dress on a plate a plate with the roman lettuce, new potatoes, beetroot, the Caesar’s dressing, Parmesan shavings and lace with extra virgin olive oil.
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