Lamb Chops with Potato Salad & Sweet & Sour Beans

Servings 8
Difficulty Beginner
Total Time 50 minutes

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INGREDIENTS

Lamb Chops

Potato Salad

  • 5 medium potatoes, peeled & cut into 2 cm pieces, boil in salted water until cooked
  • Fresh chives, finely chopped
  • 1 onion, finely chopped
  • 250ml mayonnaise
  • 2 tsp Hinds Spices Potato Spice
  • 2 Rhodes Quality Dill Gherkins, finely chopped
  • 4 eggs, hard-boiled, peeled and cut into quarters

Sweet and Sour Beans

METHOD

Lamb Chops

  • Sprinkle the Hinds Steak and Chops Spice over the lamb. Heat a splash of oil and the butter in a large frying pan and fry the chops for 4 minutes on each side, depending on how thickly your chops are cut. If they are thicker, you may have to cook them for longer. Once done, remove from the pan and set aside to rest.

Potato Salad

  • To make the potato salad, combine all the ingredients in a large salad bowl and mix gently, while the potatoes are hot and sprinkle the chopped chives on top.

Sweet and Sour Beans

  • Combine the Rhodes Quality Beans, onion, Hinds Paprika, Hinds Mixed Herbs, Hinds Salt and Vinegar Spice and oil. Add Hinds White Pepper to taste and freshly chopped parsley to serve.

Chef's Tip

  • To boil eggs, bring the water to the boil in a pot first then add your eggs. Set a timer for 7 minutes for soft eggs or 12 minutes for hard boiled, depending on the size of your eggs. Once cooked, remove the eggs from the boiling water and place in a bowl of cold water to cool them down and stop them from over-cooking, which can turn them blue and/or makes them hard to peel.