Grilled lamb chops served with a potato and tomato salad
Serving: 4
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Directions
- For the salad, peel the potatoes and with a melon baller cut out even balls.
- Heat enough oil to deep fry the potato balls. Drain.
- In a salad bowl, add the salad, tomato, olives and potatoes.
- Mix the oil and vinegar and drizzle over the salad mixture. Toss to combine and season. Grill the chops and season.
- Serve hot with the potato salad.
Ingredients
- 3 large potatoes
- 200g mixed micro salad
- 100g cherry tomatoes
- 6 black olives
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) wine vinegar
- Salt and freshly ground black pepper, to taste
- 6 lamb chops
- Salt and freshly ground black pepper, to taste