Lekker Lamb Chops & Potato Salad

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 4 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Preheat your oven to 220C. Halve your baby potatoes (leaving the skins on) and place them on a baking tray with a generous drizzle of olive oil and some seasoning. Toss until well coated. Once your oven has reached temperature, place in the oven to roast for 20-25 minutes until golden and crisp on the outside, and cooked through on the inside.

2. While your potatoes are roasting, prep your salad. Slice the kernels off your Mielie and set aside. Rinse and drain your rocket. Halve your olives. CHEFS NOTE: We try our best to ensure de-pipped olives, but sometimes one or two pips might sneak through.

3. Next, create your salad dressing. To a bowl big enough for your salad, add the Honey & Mustard along with the juice of your lemon, some salt and 1-2 tablespoons of olive oil. Mix to combine and season to taste. Then toss through the rocket and the olives. Set aside for later.

4. When your potatoes have 10 minutes to go, get a pan on high heat. Coat the lamb chops in some cooking oil and season with salt and pepper. When your pan is smoking hot, add the chops fat side down and render the fat crispy for 3-4 minutes. Then brown your chops on each side to your liking, about 3-5 minutes per side for medium. When you flip your chops to cook on the final side, add the Mielie kernels. Allow them to char and get golden and crisp in the lamb juices. If you need to remove your chops before your kernels are done, do so! If your pan is too small, you can cook off your mielie kernels while the chops rest for a few minutes.

5. When your potatoes and Mielie kernels are cooked, let them cool slightly and then add them to the salad bowl. Toss to combine and season further to taste. You are ready to serve!

6. Plate up your chops with a helping of the potato and Mielie salad. Nice one, chef!

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