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Lamb chops with potato and pea salad
Lamb chops with potato and pea salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious lamb chops with potato, asparagus, sugar snap peas, and pepitas.
Ingredients:
  • 6 chat potatoes, halved
  • 1 bunch asparagus, trimmed, cut into 4cm lengths
  • 100g sugar snap peas, trimmed
  • 45.50 gm olive oil
  • 4 (180g each) lamb forequarter chops, trimmed
  • 62.50 ml pepitas (pumpkin seeds), toasted
  • 20.00 ml white wine vinegar
Instructions:
  • 1. In a saucepan, add the potato and cover it with cold water. 2. Bring it to a boil over high heat and cook for 10 minutes or until tender. 3. In the last 3 minutes of cooking, add the asparagus and peas to the pan. 4. Drain the vegetables and give them a rinse under cold water. 5. Return them to the pan for further use.
  • Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Sear the lamb for 3 to 4 minutes on each side for a perfect medium or to your desired doneness.
  • Combine pepitas, vinegar, and the rest of the oil with the potato mixture. Toss everything together until well mixed. Serve the lamb alongside the flavorful potato mixture.

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