THEY’RE one of the prime products of the English springtime, and Jersey Royals are flying off the shelves.
Here are two tasty recipes.
Honey-roasted Jersey Royals with yoghurt and mint shoulder of lamb Serves six
1 x 2.5kg shoulder of lamb on the bone
For the marinade:
200ml natural yoghurt
1tsp cumin seeds (roasted and crushed)
1tsp white peppercorns (roasted and crushed)
1tsp white wine vinegar
Small pinch of fresh thyme
For the honey roast Jersey Royals: 600g Jersey Royal new potatoes
1tbsp Jersey honey
2tbsp vegetable oil
20g unsalted butter
Handful fresh thyme
Salt and pepper
For the lamb: Place the marinade ingredients into a food processor and blend until a paste is achieved. Coat the lamb and leave for 18 to 24 hours.
Preheat the barbecue using the indirect method — only cover half the barbecue with charcoal, light it and allow it to burn until the charcoal turns white.
This should take half an hour or so.
Then place the lamb over the part of the barbecue with no charcoal and put on the lid. This takes three hours to cook, so you need to add a little charcoal every now and then to keep the fire going
— trying to keep the inside temperature at around 95C.
After three hours the meat should flake off the bone.
For the potatoes: Wash the Jersey Royals, place in a saucepan and cover with cold water.
Add a little salt, bring to the boil and simmer until they are just cooked — about 20 minutes — drain and allow them to cool slightly.
Pour the oil in a roasting tin and place in a preheated oven (190C/Gas Mark 5).
When the oil is smoking hot add the Jersey Royals, season with salt and pepper and roast for 20 minutes until a little colour has been achieved.
Add the butter, honey and thyme and roast for a further 10 minutes until they have slightly caramelised - they're now ready to serve.
Jersey Royals with crisp pancetta and garden asparagus Serves four 500g Jersey Royals
1tbsp olive oil
Wash and rub the Jersey Royals. Cut the pancetta into strips and add to hot oil in frying pan.
Cook until crispy and keep warm. Boil a pan of salted water, trim the asparagus and add it to the pan and cook until tender (3-4 mins).
Place the Jersey Royals in a saucepan and cover with cold water.
Add a little salt, bring them to the boil and simmer until they are just cooked (about 20 minutes).
Drain the Jersey Royals and season with salt and pepper and add the butter.
Once glistening add asparagus and sprinkle with the crisp pancetta.