Minted lamb chops with hot potato salad

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.