rachelallencooks Verified Here’s a really quick and easy recipe for Spring lamb chops with mint salsa verde, just delicious at this time of the year. Serves 4-6
For the mint salsa verde: Makes 150ml
1 handful of parsley leaves 1 handful of mint leaves grated zest and juice of 1 small lemon 1 clove of garlic, crushed 1 tbsp capers, rinsed 50ml extra virgin olive oil black pepper
lamb chops (2-3 per person) 1 – 2 tbsp extra virgin olive oil salt and pepper
First make the salsa verde, put the mint, parsley, lemon zest, garlic and capers into a food processor and whiz until it’s all finely chopped. Add the lemon juice and olive oil (add more oil if you want it a bit more runny). Check the seasoning – it might not need salt, as the capers can be quite salty.
Next cook the lamb chops, remove excess fat from the chops, but leave about ½ cm still on. Drizzle with olive oil and season with pepper. Place a frying pan or grill pan on a high heat. When it’s good and hot add the lamb chops and sprinkle with a little salt and more pepper. Cook for approximately 3 minutes on each side. Remove to a plate, cover and leave to rest in a warm oven for 5 minutes. Serve with a good drizzling of the salsa verde. #mint#salsaverde#springlamb
☘️CRISPY Smashed Potatoes with Green Goddess Dip🍀 These were seriously addictive! I found all my ingredients at my local @dunnesstores. I love that they have such amazing quality Irish produce. It’s made all the difference in this recipe. Check out the full step by step below ⤵️
Goddess Green Sauce 1 avocado Handful fresh coriander Handful fresh parsley 50g (1/3 cup) cashews 1 tbsp extra virgin olive oil 80ml (1/3 cup) water 1-2 cloves roasted garlic (better for little tummies) Juice 1/2 lime Season with black pepper
Preheat oven to 180ºC.
Boil the potatoes until cooked. They should be soft on the inside but not falling apart. Empty onto a baking tray lined with parchment. Cut a cross into each one, then smash using a glass or cup. Drizzle over a little olive oil, then roast for 25-30 minutes.
To make the Goddess sauce, add all of the ingredients to a blender and blend until smooth.
Serve the potatoes with fresh coriander leaves and dip!
👶🏻 For Babies, cut the potatoes into wedges and roast without smashing. Remove from the oven before they turn crispy to keep them really safe.
These adorable jam and lemon curd filled biscuits in the shape of Easter eggs are super easy to make with kids over the holidays and make a change from chocolate. (Of course, you can also fill them with chocolate!)
Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking trays with parchment paper.
Put the soft butter and the sugar in a bowl and beat with an electric whisk until smooth and creamy. Add the flour, lemon zest and milk and mix until you have a smooth dough.
Take 2 sheets of parchment paper and put the dough in between them. Roll it out so it is around 3mm thick. If it’s a hot day and the dough is soft, you can chill the dough for up to an hour at this point.
Remove the top piece of paper then cut out about 20 egg shapes, re-rolling the dough from the if you need to. Put half of them onto one lined baking tray. These will be the bottom biscuits.
Cut a hole in the lower-middle of each remaining egg shape using a 2.5cm/1in round cutter.
Put the cut-out centre circles onto the other lined baking tray. Bake the biscuits on both trays for 12 minutes, or until golden-brown at the edges. (The biscuits with the holes will need slightly less time.)
Leave to cool for 2 minutes on the tray and then transfer to a wire rack and leave to cool completely.
Once completely cool, sift a little icing sugar over the biscuits with the holes. Spread about 1 teaspoon of jam or lemon curd onto the underside of each whole biscuit. Then place a cut-out biscuit on top so the curd comes through the hole slightly. Serve or store in a biscuit tin until ready to serve.
serving their tasty St.Tola goat curry yesterday when I called in to say hello.Galwegians go soon & it won’t be on the menu for long & when its gone its truly gone #Galway#FoodinGalway#ThisIsIrishFood.
Exquisite pear and almond tart video recipe from Rachel Allen. Ideal for people who don’t want to make pastry. Pears can be also replaced with a variety of different fruits. Find more recipes on: http://www.Kerrygoldusa.com/recipes
1 Hour 
2 Loaf Tins
Foodaware 