Name: Minty lamb with crunchy potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 125.00 ml mint jelly; 2 garlic cloves, crushed; 82.50 ml mint leaves, chopped; 12 small lamb loin chops; 8 red rascal potatoes; 56.88 gm olive oil; 40g butter, melted; 250.00 ml Greek Style Yoghurt; 48.00 gm tahini; 14.40 gm honey; dressed coleslaw, to serve

Minty lamb with crunchy potatoes

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Family-friendly lamb and potato dish, ideal for any night of the week.

Ingredients:

125.00 ml mint jelly
2 garlic cloves, crushed
82.50 ml mint leaves, chopped
12 small lamb loin chops
8 red rascal potatoes
56.88 gm olive oil
40g butter, melted
250.00 ml Greek Style Yoghurt
48.00 gm tahini
14.40 gm honey
dressed coleslaw, to serve

Instructions:

Preheat the barbecue grill and plate to medium-high heat. In a large bowl, combine mint jelly, garlic, mint, and season with pepper. Add the lamb and toss to coat evenly.
Poke potatoes with a sharp knife and arrange in a single layer on a microwave-safe plate. Cover with 2 layers of plastic wrap and microwave on HIGH for 10 minutes, or until they are just tender. Let them cool for a bit after removing from the microwave.
1. Place potatoes on the barbecue plate and gently flatten with a potato masher. Drizzle with a mixture of oil and butter. Barbecue for 5 to 8 minutes per side until crispy.
Grill lamb chops for 3 to 4 minutes per side until cooked to desired doneness.
Mix together yoghurt, tahini, and honey in a small bowl. Season with salt and pepper, then serve with lamb chops, potatoes, and coleslaw.

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