Photo: Marina Oliphant
Have your say
Ingredients
- 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
Method
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.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.