Name: Lamb chops with tomato butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium red-skinned potatoes; 1 tablespoon vegetable or olive oil; 4 200g forequarter lamb chops, seasoned; 50 gram butter, at room temperature; 2 anchovy fillets, drained; 1/4 cup semi-dried tomatoes; 1 clove garlic, crushed; 2 tablespoon chopped basil; Rocket and parmesan salad; 100 gram baby rocket leaves; 1/4 cup parmesan shavings; 2 tablespoon vegetable or olive oil; 1 tablespoon balsamic vinegar

Ingredients

4 medium red-skinned potatoes

1 tablespoon vegetable or olive oil

4 200g forequarter lamb chops, seasoned

50 gram butter, at room temperature

2 anchovy fillets, drained

1/4 cup semi-dried tomatoes

1 clove garlic, crushed

2 tablespoon chopped basil

Rocket and parmesan salad

100 gram baby rocket leaves

1/4 cup parmesan shavings

2 tablespoon vegetable or olive oil

1 tablespoon balsamic vinegar

Method

1.Using a fork, pierce potatoes all over.

2.Place on a large microwave-safe plate. Microwave on high (100%) 3-4 minutes, turning once. Thickly slice. Transfer to a medium heatproof bowl. Add oil; toss to coat. Season.

3.Preheat a char-grill or barbecue plate over moderately high heat. Add lamb; cook 4-5 minutes each side, or until cooked to your liking. Transfer to a large heatproof plate. Cover loosely in foil; rest 5 minutes.

4.Add potato to char-grill; cook, turning, 3-4 minutes, or until lightly browned.

5.Meanwhile, place butter, anchovy, tomato, garlic and basil in a food processor; process until just combined. Season with pepper.

6.To make rocket and parmesan salad, combine all ingredients in a large serving bowl; season.

7.Place lamb and potato on serving plates; top with butter mixture. Serve with salad.

Make salad just before serving. Buy parmesan shavings in packets or from the deli counter. To make your own, use a vegetable peeler to shave pieces from a parmesan block. You can use grated or shredded parmesan instead.
Note

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Ingredients

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