Name: Lamb chops with salsa alla menta and potatoes
Yield: 4
Ingredients: 2 Desiree potatoes, sliced; 12 lamb loin chops; 50 ml olive oil; Salsa alla menta; 1½ cups (firmly packed) mint, plus extra to serve (optional); 50 gm sourdough bread, crusts removed; 100 ml olive oil; Juice of 2 lemons

In this dish, the classic combination of lamb with potatoes gets a zesty, mint kick with the addition of salsa alla menta.

Ingredients

2 Desiree potatoes, sliced

12 lamb loin chops

50 ml olive oil

Salsa alla menta

1½ cups (firmly packed) mint, plus extra to serve (optional)

50 gm sourdough bread, crusts removed

100 ml olive oil

Juice of 2 lemons

Method

1.Preheat oven to 150°C. Add potato to a saucepan of cold water, bring to the boil and cook until just tender (5-10 minutes). Drain.

2.For salsa alla menta, blend ingredients in a blender until smooth and season to taste.

3.Heat oil in a large frying pan over high heat. Season lamb chops to taste, add to pan and fry, turning once, until golden brown but still pink in the centre (3-4 minutes each side; fry in batches if there’s not enough space). Transfer to an oven tray and keep warm in oven.

4.Add potatoes to pan and fry, turning occasionally, until light golden (2-4 minutes). Serve potatoes and lamb topped with salsa alla menta and mint.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Kerrie-Anne Jones

Ingredients

Method

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