Griddled Lamb With Spiced Potatoes
Category
Lamb Chop
Servings
2
Prep Time
30 minutes
Cook Time
10 minutes
This is another one of our favourite tried-and-true methods for serving up a dinner that can rival any high-end restaurant.
JK
Ingredients
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Lamb chops x4
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Potatoes 0.2kg, peeled and roughly chopped
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Freshly ground black pepper
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Lemon zest 1 tsp
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Mint leaves, a bunch, chopped
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Garlic 2 cloves, crushed
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Cumin seeds,0.5 tsp, crushed
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Extra light olive oil 2 tbsp
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Kosher salt
Directions
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.
Recipe Note
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!