Dig into this UCOOK take on classic food pairings! Tender lamb chops are served alongside baby potatoes boiled with fresh mint leaves and mixed with olives, mayo and anchovies – it is basically a next-level potato salad! Charred baby marrow wedges are served alongside to add an extra element of flair, flavour and crunch!
Lamb Chops & Niçoise-style Potatoes
Lamb Chops & Niçoise-style Potatoes
with charred baby marrow & fresh parsley
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Anchovies
- Baby Marrow
- Baby Potatoes
- Capers
- Free-range Lamb Leg Chops
- Fresh Mint
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Pitted Kalamata Olives
- That Mayo (Original)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
MINTY SPUDS
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, add the picked mint leaves, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and discard the wilted mint leaves. Place the cooked baby potatoes in a bowl along with the chopped capers, the chopped anchovies (to taste), the drained olives, the mayo, ½ the chopped parsley, and a knob of butter (optional). Mix until fully combined and season to taste - be careful the capers are salty! Cover to keep warm.
LAMB LOVES GARLIC
Place a pan over a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, fry the chops for 2-3 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes.
MARROW WEDGES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow wedges for 2-3 minutes until golden, shifting occasionally. Season to taste.
CHOP, CHOP IT’S DINNER TIME!
Plate up the juicy lamb chops. Side with the beautiful Niçoise potatoes and the baby marrow wedges. Sprinkle over the remaining chopped parsley. What a dish, Chef!
Baby Potatoes - 200g
Fresh Mint - 4g
Capers - 10g
Anchovies - 10g
Pitted Kalamata Olives - 10g
That Mayo (Original) - 50ml
Fresh Parsley - 4g
Free-range Lamb Leg Chops - 175g
Garlic Clove - 1
Baby Marrow - 100g
MINTY SPUDS
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, add the picked mint leaves, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion, drain, and discard the wilted mint leaves. Place the cooked baby potatoes in a bowl along with the chopped capers, the chopped anchovies (to taste), the drained olives, the mayo, ½ the chopped parsley, and a knob of butter (optional). Mix until fully combined and season to taste - be careful the capers are salty! Cover to keep warm.
LAMB LOVES GARLIC
Place a pan over a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, fry the chops for 2-3 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes.
MARROW WEDGES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow wedges for 2-3 minutes until golden, shifting occasionally. Season to taste.
CHOP, CHOP IT’S DINNER TIME!
Plate up the juicy lamb chops. Side with the beautiful Niçoise potatoes and the baby marrow wedges. Sprinkle over the remaining chopped parsley. What a dish, Chef!
Baby Potatoes - 400g
Fresh Mint - 8g
Capers - 20g
Anchovies - 20g
Pitted Kalamata Olives - 20g
That Mayo (Original) - 100ml
Fresh Parsley - 8g
Free-range Lamb Leg Chops - 350g
Garlic Clove - 1
Baby Marrow - 200g
MINTY SPUDS
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, add the picked mint leaves, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion, drain, and discard the wilted mint leaves. Place the cooked baby potatoes in a bowl along with the chopped capers, the chopped anchovies (to taste), the drained olives, the mayo, ½ the chopped parsley, and a knob of butter (optional). Mix until fully combined and season to taste - be careful the capers are salty! Cover to keep warm.
LAMB LOVES GARLIC
Place a pan over a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, fry the chops for 2-3 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes.
MARROW WEDGES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow wedges for 3-4 minutes until golden, shifting occasionally. Season to taste.
CHOP, CHOP IT’S DINNER TIME!
Plate up the juicy lamb chops. Side with the beautiful Niçoise potatoes and the baby marrow wedges. Sprinkle over the remaining chopped parsley. What a dish, Chef!
Baby Potatoes - 600g
Fresh Mint - 12g
Capers - 30g
Anchovies - 30g
Pitted Kalamata Olives - 30g
That Mayo (Original) - 150ml
Fresh Parsley - 12g
Free-range Lamb Leg Chops - 525g
Garlic Cloves - 2
Baby Marrow - 300g
MINTY SPUDS
Place the halved baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, add the picked mint leaves, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion, drain, and discard the wilted mint leaves. Place the cooked baby potatoes in a bowl along with the chopped capers, the chopped anchovies (to taste), the drained olives, the mayo, ½ the chopped parsley, and a knob of butter (optional). Mix until fully combined and season to taste - be careful the capers are salty! Cover to keep warm.
LAMB LOVES GARLIC
Place a pan over a high heat with a drizzle of oil. Pat the lamb chops dry with some paper towel. When the pan is hot, fry the chops for 2-3 minutes per side, or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan on completion, reserving the pan juices, and allow to rest for 5 minutes.
MARROW WEDGES
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the baby marrow wedges for 3-4 minutes until golden, shifting occasionally. Season to taste.
CHOP, CHOP IT’S DINNER TIME!
Plate up the juicy lamb chops. Side with the beautiful Niçoise potatoes and the baby marrow wedges. Sprinkle over the remaining chopped parsley. What a dish, Chef!
Baby Potatoes - 800g
Fresh Mint - 15g
Capers - 40g
Anchovies - 40g
Pitted Kalamata Olives - 40g
That Mayo (Original) - 200ml
Fresh Parsley - 15g
Free-range Lamb Leg Chops - 700g
Garlic Cloves - 2
Baby Marrow - 400g
Woolies Products in this dish
