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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lamb Chops & Niçoise-style Potatoes?
The preparation time for Lamb Chops & Niçoise-style Potatoes with charred baby marrow & fresh parsley is between 20 and 40 minutes.
What is the total time required to make Lamb Chops & Niçoise-style Potatoes with charred baby marrow & fresh parsley?
The total time required to make Lamb Chops & Niçoise-style Potatoes with charred baby marrow & fresh parsley is between 35 and 60 minutes.
How many servings does Lamb Chops & Niçoise-style Potatoes provide?
4 servings
What are the main ingredients in Lamb Chops & Niçoise-style Potatoes?
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)
What is the nutritional information of Lamb Chops & Niçoise-style Potatoes?
Calories: 997, Carbs: 64 grams, Fat: grams, Protein: 39 grams, Sugar: 8.6 grams, Salt: 1121 grams
How do I prepare Lamb Chops & Niçoise-style Potatoes?
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! 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.
What should be prepared from my kitchen to make Lamb Chops & Niçoise-style Potatoes?
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)
How many calories does Lamb Chops & Niçoise-style Potatoes have?
997 calories
How much fat content does Lamb Chops & Niçoise-style Potatoes have?
grams
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