Jimmy Garcia served up tasty BBQ lamb ‘lollipops’ with salsa verde and spring salad on Sunday Brunch.

The ingrident for the salsa verde: 1/2 bunch flat leaf parsley, 1/2 bunch mint leaves, 1/2 bunch coriander, 1/2 bunch fresh dill, 1 garlic clove, 3 tbsp capers (drained), 3 tbsp cornichons (drained), 2 garlic cloves, Juice of 1 lemon, 150ml olive oil and 1 tsp dijon mustard.

For the spring salad: 250g tenderstem broccoli, 10 pieces asparagus, Mint oil (made by infusing 100ml good olive oil with 1 bunch mint, a few days on the shelf in a warm area should do the trick), 250g Good Italian Ricotta, Sea salt, Pomegranate, 50g salted almonds, crushed, Olive oil for cooking and Small bag pea shoots.

For the minted lamb ‘lollipops’: 8 lamb chops (trimmed), 2 cloves garlic, 1 bunch mint,4 sprigs rosemary, leaves finely chopped, Walt and pepper to season, 40ml olive oil.