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Curried Lamb chops with spiced crushed potatoes
Prep Time
10 Minutes
Cook Time
50 Minutes
Ingredients
13
Servings
4
Try these aromatic and spicy marinated lamb chops with zingy spiced potatoes made with Schwartz hot curry powder.
Ingredients
675 baby potatoes
2 tablespoons Hot Curry Powder
3 tablespoons oil
4 lamb chops
100 grams (4 ounces) Greek yogurt
1 garlic clove, crushed
1 teaspoon Coarse Ground Black Pepper
1 lime
1 bunch, spring onions chopped
4 medium tomatoes, chopped
1 tablespoon mango chutney
1 teaspoon Black Onion Seed
Coriander leaf and extra lime wedges to garnish
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Boil the potatoes until tender, drain in colander and allow to cool slightly.
- 2 Combine 1 tbs of the Curry powder with 2 tbs of the oil. Line a baking tray with foil an lightly coat with a little oil. Place potatoes onto the baking sheets and crush lightly with a spatula, being careful not to break up the potato completely. Brush each potato with the spicy oil and bake in the oven for 30 – 35 minutes until crispy.
- 3 Meanwhile for lamb chops combine remaining oil, 2 tbs of the yogurt, remaining curry powder, garlic and the Black Pepper in bowl, add the lamb to the bowl and turn to coat all over. Pre heat a griddle pan to high and cook the lamb for around 5 mins on each side or until desire doneness.
- 4 Grate the zest from the lime into the remaining yogurt and set aside.
- 5 Add spring onions, tomatoes, mango chutney, Black Onion Seeds and juice from the lime to a large bowl. Add the cooked potatoes and toss to coat.
- 6 Serve lamb with the spicy potatoes and a dollop of the cooling lime yogurt. Garnish with extra lime wedges and coriander leaf if desired.
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