Lamb Chops and Potatoes

Cook the Potatoes: Start boiling the potatoes as usual (25–30 minutes). Prepare the Lamb: While the potatoes are boiling, make the lamb marinade and coat the chops. Let them sit in the marinade for at least 10–15 minutes, which should overlap nicely with the potato cooking time. Steam the Potatoes: Once the potatoes are cooked, drain them and let them steam in the sink for 10 minutes. During this steaming time, start grilling the lamb chops. Grill the Lamb Chops: Grill the lamb for 5–6 minutes per side, timing it so the chops finish cooking and resting as the potato salad is assembled. Assemble the Potato Salad: While the lamb rests for 3–4 minutes, assemble the potato salad by mixing the sun-dried tomatoes, pickles, parsley, and potatoes.

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Step 1

Place the potatoes into a pot of cold water with a generous pinch of salt and bring to the boil. Cook for 25-30 minutes or until cooked through.

Step 2

Once cooked, drain well and let steam in the sink for 10 minutes to dry out and cool slightly.

Step 3

In a large bowl, mix the sun-dried tomato strips, bread and butter pickles, cooked potatoes, and parsley. Season with salt to taste and combine well.

Step 4

In a mixing bowl, combine the oil with thyme, garlic, salt, and freshly ground black pepper. Mix well and rub this marinade all over the lamb chops.

Step 5

Preheat a grill to high heat. Grill the chops for 5-6 minutes on each side, or until done to your preference.

Step 6

Allow the chops to rest for 3-4 minutes before serving alongside the potato salad. Enjoy!