Photo: Marina Oliphant
- 1 red capsicum
- 1 cup mayonnaise
- a pinch sweet paprika
- 8 small lamb loin chops
- 2 cups watercress sprigs
- 2 tsp red wine vinegar
- 1 1/2 tbsp extra virgin olive oil
Preheat oven to 200C. Place 1 red capsicum on a baking tray and bake for 15 minutes, then place in a plastic bag for 10 minutes so it's easier to peel. Remove skin and seeds. Coarsely chop capsicum and mix half with 1 cup mayonnaise and a pinch sweet paprika.
Cook 8 small lamb loin chops on a preheated medium-hot barbecue or char-grill for 4 minutes each side or until cooked to your liking.
Place remaining capsicum in a bowl with 2 cups watercress sprigs, 2 tsp red wine vinegar and 1 1/2 tbsp extra virgin olive oil. Season with salt and pepper and toss gently to combine.
Top lamb chops with capsicum mayonnaise and serve with watercress salad and mashed potato.
- Main Ingredients - Lamb
- Course - Main-course