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Minted lamb chops with hot potato salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 8 (about 800g) lamb chops
  • 2 garlic cloves, crushed
  • 2 tablespoons malt vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons raw sugar
  • 2 tablespoons coarsely chopped mint
  • 2 teaspoons coarsely chopped rosemary
  • Steamed peas, to serve

Hot potato salad

  • 500g baby coliban (chat) potatoes
  • 1/3 cup (80g) good-quality whole-egg mayonnaise
  • 2 tablespoons sour cream
  • 4 green onions, trimmed, thinly sliced
  • 2 tablespoons finely shredded mint
  • 1 tablespoon green peppercorns, coarsely chopped
  • 1/4 cup finely chopped chives

Method

  • 1
    Place the lamb chops in a glass or ceramic dish. Combine the garlic, vinegar, oil, sugar, mint and rosemary in a jug. Pour evenly over the lamb and turn to coat. Set aside for 15 minutes to marinate.
  • 2
    To make the salad, place potatoes in a medium saucepan and cover with cold water. Place over high heat; bring to the boil. Cook for 10 minutes or until tender. Drain well. Combine mayonnaise, sour cream, green onions, mint, peppercorns and half the chives in a bowl. Pour over the potatoes and gently toss to combine.
  • 3
    Meanwhile, heat a char-grill pan over high heat. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • 4
    Spoon the potato salad among serving plates and sprinkle with chives. Serve with lamb and steamed peas, if desired.

Source: taste.com.au

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