Griddled Lamb With Spiced Potatoes
This is another one of our favourite tried-and-true methods for serving up a dinner that can rival any high-end restaurant.
Lamb chops x4
Potatoes 0.2kg, peeled and roughly chopped
Freshly ground black pepper
Lemon zest 1 tsp
Mint leaves, a bunch, chopped
Garlic 2 cloves, crushed
Cumin seeds,0.5 tsp, crushed
Extra light olive oil 2 tbsp
Defrost lamb; lightly season your lamb chops with salt and pepper
Pre-cook the potatoes in salted water until they are tender, about 10-15 minutes.
Drain the potatoes and line them on a rack with paper towels to dry for 60 minutes. Alternatively, a quicker way is to grill the potatoes in the oven at about 185°F / 85°C for about 20 - 30 minutes for the drying process.
Once the potatoes are dry, preheat your griddle to medium to medium-low heat. Brush your griddle with 1 tbsp of extra light olive oil evenly over the cooking surface, and place the potatoes on, leaving about 2 inches between each potato.
Use a spatula and press the potatoes down a bit so there is more of the surface touching the griddle.
Sprinkle with salt and pepper; cook for around 2 minutes or until the bottoms are browned.
Flip the potatoes and crisp up the other side in the same way. Set aside and keep warm while you cook the lamb.
Clean the griddle, add 1 tbsp of extra light olive oil, garlic, lemon zest and cumin.
When the griddle pan is is hot and good, place your lamb chops in and cook for 3-5 minutes each side or until cooked to your liking.
Season the potatoes. Stir in the mint, then serve with the griddled lamb.
The best cuts for this recipe
We recommend our Lamb Single Loin Chops or Lamb Gigot Chops to go with this recipe. Both are tender and flavoursome! The Lamb Gigot Chops are one of our most popular products!