Lamb chops & baby potato salad

Serving: 4 - 6

Ingredients

  • 30 ml olive oil

  • 5 ml finely grated lemon rind

  • 60 ml lemon juice

  • 2 cloves garlic, crushed

  • 30 ml chopped fresh rosemary

  • 5 ml cumin seeds

  • 6 lamb chops

  • Potato salad

  • 500 g baby potatoes (± 14)

  • 80 ml olive oil

  • 2 medium red onions, coarsely chopped

  • 3 sticks celery, coarsely chopped

  • 60 ml vinegar

  • 10 ml sugar

  • 10 g mixed bean sprouts

  • 5 ml whole-grain mustard

  • salt and freshly ground black pepper to taste

Directions

  1. Mix oil, lemon rind, juice, garlic, rosemary and seeds together

  2. Brush over chops and grill under oven or in griddle pan.

  3. POTATO SALAD

  4. Boil unpeeled potatoes in water until soft.

  5. Drain and cut into halves.

  6. Heat oil in a heavy-based saucepan. Add onions and sauté until soft.

  7. Add remaining ingredients and stir into potatoes.

  8. Serve immediately with chops.