Name: Lamb loin chops with Greek salsa verde and creamy olive and feta mash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: greek
Ingredients: 1kg brushed potatoes, coarsely chopped; 125ml milk; 62.50 ml green olives, chopped; 62.50 ml kalamata olives, chopped; 62.50 ml feta, crumbled; 20.00 ml finely chopped oregano; 1 tsp finely chopped rosemary; 40.00 ml finely chopped mint; 40.00 ml finely chopped parsley; 1 tsp capers, finely chopped; 1 lemon, zested; 42.00 gm lemon juice; 1 garlic clove, crushed; 2.95 gm Dijon mustard; 60ml olive oil; 8 Lamb Loin Chops; Lemon wedges, to serve

Lamb loin chops with Greek salsa verde and creamy olive and feta mash

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Family-friendly lamb chops with Greek salsa and olive-feta mash.

Ingredients:

1kg brushed potatoes, coarsely chopped
125ml milk
62.50 ml green olives, chopped
62.50 ml kalamata olives, chopped
62.50 ml feta, crumbled
20.00 ml finely chopped oregano
1 tsp finely chopped rosemary
40.00 ml finely chopped mint
40.00 ml finely chopped parsley
1 tsp capers, finely chopped
1 lemon, zested
1 garlic clove, crushed
2.95 gm Dijon mustard
60ml olive oil
8 Lamb Loin Chops
Lemon wedges, to serve

Instructions:

Boil the potato until tender, about 12-15 minutes. Drain and mash it. Mix in milk, olives, and feta, then season with salt and pepper.
Combine fragrant oregano, rosemary, mint, parsley, tangy capers, vibrant lemon zest, zesty lemon juice, pungent garlic, and bold mustard in a jug. Slowly whisk in oil and season generously with salt and pepper.
Preheat a barbecue or chargrill pan over medium-high heat and coat with olive oil spray. Sear lamb chops in batches for 3 minutes on each side, or until they reach your desired level of doneness. Let them rest for 5 minutes before serving.
Spoon mashed potatoes onto plates. Arrange lamb chops on top and generously drizzle with Greek salsa verde. Serve with lemon wedges on the side.

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