Grilled lamb chops with Purple Cabbage, Feta and a side of Warm Potato Salad
Ingredients
Scale
- 8 lamb chops
- 5 baby red potatoes
- 5 baby yellow potatoes
- 1 onion
- 4 cloves of garlic
- ½ cup mushrooms
- 2 table spoons red wine
- 2 table spoons olive oil
- 1 teaspoon rosemary dried or fresh
- ¼ cup of finely chopped parsley
- 1 teaspoon dried thyme
- 4 leaves fresh basil finely chopped
- ½ teaspoon sugar
- ½ teaspoon dried dill
Dressing for potato salad:
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill
- 1 table spoon rice vinegar
- ½ teaspoon garam masala
- salt and pepper
Tzatziki:
- 3 spoons sour cream
- ½ cup cucumber
- 1 clove of garlic
- 2 teaspoons lemon juice
- 1 teaspoon dried dill
- salt and pepper
Instructions
- Take the lamb chops and place in a baking dish.
- Drizzle olive oil and red wine onto lamb chops, sprinkle with salt, pepper, parsley, basil, rosemary, oregano.
- Squeeze some lemon juice on top. Do the same to the other side of the lamb chops. Top with a couple of slices of lemon and cover with plastic wrap and put into the fridge.
- Marinate for at least 3 hours.
- In a mixing bowl combine mayonnaise, salt, pepper, dill, mustard, garam masala, basil, parsley and lemon juice.
- Dice carrots, celery, onion, wash red and yellow potatoes and place in pot and top with water. Bring to a boil and cook until potatoes are tender. Add mayo mixture and toss till well blended.
- Take purple cabbage and slice into long strips, chop also onion in the same way.
- Mince some garlic and toss these ingredients together.
- In a medium frying pan heat 1 tablespoon of extra add the cabbage mixture and sauté until somewhat wilted then crumble ½ cup of feta cheese, salt and pepper.
- Cut up cucumber into small diced pieces add into a bowl with sour cream, dill, garlic, salt, pepper, lemon juice.
- Plating: divide purple cabbage into 4 portions and place on plates. Form a mound of potato salad on one side of the cabbage and zatsiki on the other, place two lamb chops on top of the cabbage and leaning into the potato salad.
- Garnish with a couple of sprigs of fresh parsley, and serve.
Nutrition
- Serving Size: 4 portions
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
bristol plasterers says
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Hello
Thank you for your comment. This dish is absolutley delicious I always have people wanting more, you have to try these.