BBQ Lamb Chops with Forking Mint & Potatoes
Serves 4
Ingredients
- 12 lamb loin chops (or 8 forequarter chops)
- 2 tbsp olive oil, salt and pepper
- 800 g baby potatoes and 2 tbsp butter
- ⅓ cup (80 ml) Forking Mint Sauce, shaken well
- Lemon wedges and chopped parsley
Method
Boil the potatoes for 15–18 minutes until tender. Drain, lightly smash and toss through the butter.
Rub the chops with oil, salt and pepper and leave at room temperature for 20 minutes.
Cook on a hot BBQ for 3–4 minutes each side. Rest for 5 minutes.
Spoon Forking Mint over each chop while they rest. Serve with the potatoes, parsley, lemon and extra sauce.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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