Potato salad will always stand the test of time. That’s where this French potato salad comes into play! It’s made with a Dijon mustard vinaigrette, cucumber ribbons & tart capers, giving it a unique, but delicious flavour. Sided with melt-in-your-mouth lamb chops and fresh parsley. Classic!
Lamb Chop & French Potato Salad
Lamb Chop & French Potato Salad
with cucumber ribbons, capers & Dijon mustard
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Potato
- Capers
- Cucumber
- Free-range Lamb Leg Chop
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Salad Leaves
- Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
BOILED & DRESSED
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. In a salad bowl, combine the Capers, the Vinaigrette, the garlic (to taste), ½ the parsley, a drizzle of olive oil, and seasoning.
CHOP CHOP
When the potatoes have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a generous knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Lightly season.
FINAL TOUCHES
When the potatoes are done, add to the bowl with the dressing. Add the Cucumber and the salad leaves. Toss until combined.
YUMMY!
Plate up the loaded baby potato salad. Side with the lamb and drizzle over the reserved pan juices. Sprinkle over the remaining parsley. Time to dine, Chef!
Baby Potato - 200g
Capers - 15g
Vinaigrette - 20ml
Garlic Clove - 1
Fresh Parsley - 3g
Free-range Lamb Leg Chop - 175g
Cucumber - 100g
Salad Leaves - 20g
BOILED & DRESSED
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. In a salad bowl, combine the Capers, the Vinaigrette, the garlic (to taste), ½ the parsley, a drizzle of olive oil, and seasoning.
CHOP CHOP
When the potatoes have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a generous knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Lightly season.
FINAL TOUCHES
When the potatoes are done, add to the bowl with the dressing. Add the Cucumber and the salad leaves. Toss until combined.
YUMMY!
Plate up the loaded baby potato salad. Side with the lamb and drizzle over the reserved pan juices. Sprinkle over the remaining parsley. Time to dine, Chef!
Baby Potato - 400g
Capers - 30g
Vinaigrette - 40ml
Garlic Clove - 1
Fresh Parsley - 5g
Free-range Lamb Leg Chop - 350g
Cucumber - 200g
Salad Leaves - 40g
BOILED & DRESSED
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover. In a salad bowl, combine the Capers, the Vinaigrette, the garlic (to taste), ½ the parsley, a drizzle of olive oil, and seasoning.
CHOP CHOP
When the potatoes have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a generous knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Lightly season.
FINAL TOUCHES
When the potatoes are done, add to the bowl with the dressing. Add the Cucumber and the salad leaves. Toss until combined.
YUMMY!
Plate up the loaded baby potato salad. Side with the lamb and drizzle over the reserved pan juices. Sprinkle over the remaining parsley. Time to dine, Chef!
Baby Potato - 600g
Capers - 45g
Vinaigrette - 60ml
Garlic Cloves - 2
Fresh Parsley - 8g
Free-range Lamb Leg Chop - 525g
Cucumber - 300g
Salad Leaves - 60g
BOILED & DRESSED
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover. In a salad bowl, combine the Capers, the Vinaigrette, the garlic (to taste), ½ the parsley, a drizzle of olive oil, and seasoning.
CHOP CHOP
When the potatoes have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a generous knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Lightly season.
FINAL TOUCHES
When the potatoes are done, add to the bowl with the dressing. Add the Cucumber and the salad leaves. Toss until combined.
YUMMY!
Plate up the loaded baby potato salad. Side with the lamb and drizzle over the reserved pan juices. Sprinkle over the remaining parsley. Time to dine, Chef!
Baby Potato - 800g
Capers - 60g
Vinaigrette - 80ml
Garlic Cloves - 2
Fresh Parsley - 10g
Free-range Lamb Leg Chop - 700g
Cucumber - 400g
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Lamb Chop & French Potato Salad?
The preparation time for Lamb Chop & French Potato Salad with cucumber ribbons, capers & Dijon mustard is between 20 and 25 minutes.
What is the total time required to make Lamb Chop & French Potato Salad with cucumber ribbons, capers & Dijon mustard?
The total time required to make Lamb Chop & French Potato Salad with cucumber ribbons, capers & Dijon mustard is between 20 and 25 minutes.
How many servings does Lamb Chop & French Potato Salad provide?
4 servings
What are the main ingredients in Lamb Chop & French Potato Salad?
Baby Potato, Capers, Cucumber, Free-range Lamb Leg Chop, Fresh Parsley, Garlic Clove, Garlic Cloves, Salad Leaves, Vinaigrette
What is the nutritional information of Lamb Chop & French Potato Salad?
Calories: 738, Carbs: 41 grams, Fat: grams, Protein: 33.4 grams, Sugar: 6.5 grams, Salt: 634 grams
How do I prepare Lamb Chop & French Potato Salad?
YUMMY!: Plate up the loaded baby potato salad. Side with the lamb and drizzle over the reserved pan juices. Sprinkle over the remaining parsley. Time to dine, Chef! FINAL TOUCHES: When the potatoes are done, add to the bowl with the dressing. Add the cucumber and the salad leaves. Toss until combined. CHOP CHOP: When the potatoes have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel and season. When hot, sear the chop until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a generous knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes. Lightly season. BOILED & DRESSED: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. In a salad bowl, combine the capers, the vinaigrette, the garlic (to taste), ½ the parsley, a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make Lamb Chop & French Potato Salad?
Baby Potato, Capers, Cucumber, Free-range Lamb Leg Chop, Fresh Parsley, Garlic Clove, Garlic Cloves, Salad Leaves, Vinaigrette
How many calories does Lamb Chop & French Potato Salad have?
738 calories
How much fat content does Lamb Chop & French Potato Salad have?
grams
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