Photo: Marina Oliphant
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Ingredients
- 2 garlic cloves, crushed
- 5 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp ground cumin
- 2 tsp thyme leaves
- Sea salt and pepper
- 12 trimmed lamb chops or cutlets
- 750g small waxy potatoes such as kipflers, unpeeled
- 2 tbsp red wine vinegar
- 1 small red onion, halved and finely sliced
- 1 green capsicum, seeded and diced
- 2 tbsp green olives, whole
- 3 tomatoes, seeded and diced
- 2 tbsp flat-leaf parsley, chopped
Method
Combine garlic, two tablespoons oil, lemon, paprika, cumin, thyme, salt and pepper. Marinate lamb in mixture for about 30 minutes, until ready to cook. Cook potatoes whole in simmering salted water for 20-25 minutes until tender. Heat a cast iron grill or heavy pan and lightly oil. Cook chops for three minutes on one side and two minutes on the other or until cooked to your liking. Drain potatoes and slice thickly. In a bowl, whisk remaining olive oil, vinegar, salt and pepper. Add potatoes, onion, capsicum, olives, tomatoes, parsley and toss well. Serve warm.
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