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Marinated lamb chops with potato and corn salad
Marinated lamb chops with potato and corn salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delight the whole family with this delicious and healthy camping meal.
Ingredients:
  • 850g lamb chop
  • 3 garlic cloves, unpeeled, bruised
  • 2 tsp dried Italian herbs
  • 36.40 gm olive oil
  • 76.25 gm worcestershire sauce
  • 750g chat potatoes, halved
  • 240g cherry truss tomatoes
  • 81.68 gm whole-egg mayonnaise
  • 10.60 gm lemon juice
  • 20.00 ml dried chives
  • 125g can corn kernels, drained
  • Barbecue sauce, to serve
Instructions:
  • In a large resealable plastic bag at home, combine the chops with garlic, Italian herbs, oil, and Worcestershire sauce. Remove excess air from the bag, seal it, and freeze according to the provided note.
  • In a large saucepan, add potatoes and cover with cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until tender. Drain potatoes and they're ready to use.
  • While the barbecue plate or chargrill is heating up over medium-high heat, cook the chops for 3 to 4 minutes on each side for a medium doneness or until they reach your desired level of doneness. Once done, transfer the chops to a plate and cover them with foil. Let them stand for 5 minutes. In the meantime, grill the tomatoes on the barbecue or chargrill for 4 to 5 minutes until they begin to collapse.
  • In a bowl, mix mayonnaise, lemon juice, and chives. Add potatoes and corn, then toss together. Serve chops with tomatoes, potato salad, and barbecue sauce.

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