There’s nothing quite as satisfying as perfectly grilled lamb chops. Treat your tastebuds to chops fried in butter and an Oriental spice rub mix, sided with classic buttery baby potatoes & chives, and a fresh salad featuring charred corn & fresh radish rounds. Ready to feel sheepishly satisfied?
Lamb Chops & Charred Corn Salad
Lamb Chops & Charred Corn Salad
with buttery baby potatoes & fresh chives
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potatoes
- Corn
- Free-range Lamb Leg Chops
- Fresh Chives
- Lemon Juice
- NOMU Oriental Rub
- Radish
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
PERFECT POTATOES
Place the halved Baby Potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter, ½ the chopped chives, and seasoning. Cover and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
While the potatoes are boiling, rinse the Radish and slice into thin rounds. Rinse and roughly shred the Salad Leaves.
GOLDEN NUGGETS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FLAVOURFUL SALAD
In a salad bowl, combine the Lemon Juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the charred Corn, the shredded Salad Leaves, the Radish rounds, and the remaining chives.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred Corn salad and the buttery potatoes. Enjoy, Chef!
Baby Potatoes - 200g
Fresh Chives - 3g
Radish - 20g
Salad Leaves - 20g
Corn - 50g
Free-range Lamb Leg Chops - 175g
NOMU Oriental Rub - 5ml
Lemon Juice - 15ml
PERFECT POTATOES
Place the halved Baby Potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter, ½ the chopped chives, and seasoning. Cover and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
While the potatoes are boiling, rinse the Radish and slice into thin rounds. Rinse and roughly shred the Salad Leaves.
GOLDEN NUGGETS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FLAVOURFUL SALAD
In a salad bowl, combine the Lemon Juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the charred Corn, the shredded Salad Leaves, the Radish rounds, and the remaining chives.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred Corn salad and the buttery potatoes. Enjoy, Chef!
Baby Potatoes - 400g
Fresh Chives - 5g
Radish - 40g
Salad Leaves - 40g
Corn - 100g
Free-range Lamb Leg Chops - 350g
NOMU Oriental Rub - 10ml
Lemon Juice - 30ml
PERFECT POTATOES
Place the halved Baby Potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter, ½ the chopped chives, and seasoning. Cover and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
While the potatoes are boiling, rinse the Radish and slice into thin rounds. Rinse and roughly shred the Salad Leaves.
GOLDEN NUGGETS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FLAVOURFUL SALAD
In a salad bowl, combine the Lemon Juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the charred Corn, the shredded Salad Leaves, the Radish rounds, and the remaining chives.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred Corn salad and the buttery potatoes. Enjoy, Chef!
Baby Potatoes - 600g
Fresh Chives - 8g
Radish - 60g
Salad Leaves - 60g
Corn - 150g
Free-range Lamb Leg Chops - 525g
NOMU Oriental Rub - 15ml
Lemon Juice - 45ml
PERFECT POTATOES
Place the halved Baby Potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter, ½ the chopped chives, and seasoning. Cover and shake the pot until the butter is melted and the potatoes are coated. Set aside.
PREP STEP
While the potatoes are boiling, rinse the Radish and slice into thin rounds. Rinse and roughly shred the Salad Leaves.
GOLDEN NUGGETS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
LUSCIOUS LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FLAVOURFUL SALAD
In a salad bowl, combine the Lemon Juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the charred Corn, the shredded Salad Leaves, the Radish rounds, and the remaining chives.
THAT’S ALL, FOLKS!
Plate up a juicy lamb chop. Side with the charred Corn salad and the buttery potatoes. Enjoy, Chef!
Baby Potatoes - 800g
Fresh Chives - 10g
Radish - 80g
Salad Leaves - 80g
Corn - 200g
Free-range Lamb Leg Chops - 700g
NOMU Oriental Rub - 20ml
Lemon Juice - 60ml
Frequently Asked Questions
What is the preparation time for Lamb Chops & Charred Corn Salad?
The preparation time for Lamb Chops & Charred Corn Salad with buttery baby potatoes & fresh chives is between 20 and 25 minutes.
What is the total time required to make Lamb Chops & Charred Corn Salad with buttery baby potatoes & fresh chives?
The total time required to make Lamb Chops & Charred Corn Salad with buttery baby potatoes & fresh chives is between 30 and 35 minutes.
How many servings does Lamb Chops & Charred Corn Salad provide?
4 servings
What are the main ingredients in Lamb Chops & Charred Corn Salad?
Baby Potatoes, Corn, Free-range Lamb Leg Chops, Fresh Chives, Lemon Juice, NOMU Oriental Rub, Radish, Salad Leaves
What is the nutritional information of Lamb Chops & Charred Corn Salad?
Calories: 760, Carbs: 48 grams, Fat: grams, Protein: 33.4 grams, Sugar: 7.5 grams, Salt: 396 grams
How do I prepare Lamb Chops & Charred Corn Salad?
PERFECT POTATOES: Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter, ½ the chopped chives, and seasoning. Cover and shake the pot until the butter is melted and the potatoes are coated. Set aside. PREP STEP: While the potatoes are boiling, rinse the radish and slice into thin rounds. Rinse and roughly shred the salad leaves. GOLDEN NUGGETS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. LUSCIOUS LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan, season, and rest for 5 minutes. FLAVOURFUL SALAD: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the charred corn, the shredded salad leaves, the radish rounds, and the remaining chives. THAT’S ALL, FOLKS!: Plate up a juicy lamb chop. Side with the charred corn salad and the buttery potatoes. Enjoy, Chef!
What should be prepared from my kitchen to make Lamb Chops & Charred Corn Salad?
Baby Potatoes, Corn, Free-range Lamb Leg Chops, Fresh Chives, Lemon Juice, NOMU Oriental Rub, Radish, Salad Leaves
How many calories does Lamb Chops & Charred Corn Salad have?
760 calories
How much fat content does Lamb Chops & Charred Corn Salad have?
grams
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