Barbecued Lamb Chops with Potato Salad
Sizzling lamb chops infused with rosemary and garlic, served with a classic creamy potato salad. A relaxed Western Australian backyard staple.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Barbecue grill or flat hotplate
- •Large saucepan
- •Mixing bowl
- •Tongs
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 40 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 42 g
- calories
- 680 kcal
Instructions
- 1
Place the chat potatoes in a large saucepan of cold salted water and bring to the boil.
- 2
Simmer the potatoes for fifteen minutes until tender when pierced with a knife tip, then drain thoroughly.
- 3
Cut the warm potatoes into bite-sized halves or quarters and place them into a mixing bowl.
- 4
Whisk the mayonnaise, sour cream, Dijon mustard, spring onions, and parsley together in a small bowl.
- 5
Gently fold the dressing through the warm potatoes so they absorb the flavours, then set aside.
- 6
Rub the lamb chops with olive oil, minced garlic, chopped rosemary, salt, and cracked black pepper.
- 7
Preheat your outdoor barbecue grill or hotplate over medium-high heat until hot.
- 8
Place the chops on the barbecue grill and cook for four minutes until browned and nicely charred.
- 9
Turn the chops over with tongs and grill for another three to four minutes for medium doneness.
- 10
Transfer the cooked lamb chops to a warm plate and rest for five minutes before serving with potato salad.
Chef's tips
Dress the potatoes while they are still slightly warm so they soak up the creamy dressing. Cook the lamb over high heat to render the fat band around the edges until crisp.
Ingredient substitutions
- sour cream → Greek yoghurt or an equal amount of extra mayonnaise
- fresh rosemary → fresh thyme or dried mixed herbs
Storage
Store leftover lamb chops and potato salad in separate airtight containers in the fridge for up to three days.
Reheating
Enjoy leftover potato salad cold, and reheat the lamb chops in a moderate frypan over medium heat until just warmed through.
Common mistakes to avoid
- •Overcooking the lamb chops until they become dry and tough instead of juicy.
- •Overboiling the potatoes until they break down into mush when tossed.
- •Dressing fridge-cold potatoes, which prevents the dressing from coating and flavouring the potato properly.
Serving suggestions
Cooked Barbecued Lamb Chops with Potato Salad?
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