Lamb chops & baby potato salad
Serving: 4 – 6
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Directions
- Mix oil, lemon rind, juice, garlic, rosemary and seeds together
- Brush over chops and grill under oven or in griddle pan.
- <h3>POTATO SALAD</h3>
- Boil unpeeled potatoes in water until soft.
- Drain and cut into halves.
- Heat oil in a heavy-based saucepan. Add onions and sauté until soft.
- Add remaining ingredients and stir into potatoes.
- Serve immediately with chops.
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