- 4 (850g) lamb forequarter chops, trimmed
- 3 garlic cloves, unpeeled, bruised
- 2 teaspoons dried Italian herbs
- 2 tablespoons olive oil
- 1/4 cup worcestershire sauce
- 750g chat potatoes, halved
- 240g cherry truss tomatoes
- 1/3 cup whole-egg mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon dried chives
- 125g can corn kernels, drained
- Barbecue sauce, to serve
- Step 1At home Place chops in a large snap-lock bag. Add garlic, Italian herbs, oil and worcestershire sauce. Seal bag, removing as much air as possible. Freeze (see note).
- Step 2Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.
- Step 3Meanwhile, heat a barbecue plate or chargrill over medium-high heat. Cook chops for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Meanwhile, add tomatoes to barbecue or chargrill. Cook for 4 to 5 minutes or until starting to collapse.
- Step 4Combine mayonnaise, lemon juice and chives in a bowl. Add potatoes and corn. Toss to combine. Serve chops with tomatoes, potato salad and barbecue sauce.
- Low carb
- Lower gi
Marinated chops can be frozen in snaplock bags for up to 3 months. Take them frozen and thaw in the esky. You could use 2 x 400g beef rump steaks, halved, instead of the chops.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas