DifficultyBeginnerYields8 ServingsTotal Time50 mins

• Braai-friendly

Lamb Chops, Potato salad and Sweet & Sour Beans

Ingredients

Lamb Chops
 4 tsp Hinds Steak and Chops Spice
 1,2 - 1,6 Kg / 8 lamb chops
 Canola oil, to fry
 2 Tbsp butter or margarine
Potato Salad
 650 g / 4 - 5 medium potatoes, peeled & cut into 2 cm pieces, boil in salted water until cooked
 Fresh chives, finely chopped
 1 onion, finely chopped
 250 ml / 1 cup mayonnaise
 2 tsp Hinds Potato Spice
 80 g / 2 Rhodes Quality Dill Gherkins, finely chopped
 4 eggs, hard-boiled, peeled and cut into quarters
Sweet and Sour Beans
 4 x 400 g Rhodes Quality Beans
 1 onion, finely chopped
 1 tsp Hinds Paprika
 1 tsp Hinds Mixed Herbs
 2 Tbsp Hinds Salt and Vinegar Spice
 125 ml / ½ cup olive or canola oil
 Freshly chopped parsley to serve
 Pinch Hinds White Pepper

Method

Lamb Chops
1

1 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 3 - 5 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
2

1 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
3

1 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
4

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 10 - 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.

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Ingredients

Lamb Chops
 4 tsp Hinds Steak and Chops Spice
 1,2 - 1,6 Kg / 8 lamb chops
 Canola oil, to fry
 2 Tbsp butter or margarine
Potato Salad
 650 g / 4 - 5 medium potatoes, peeled & cut into 2 cm pieces, boil in salted water until cooked
 Fresh chives, finely chopped
 1 onion, finely chopped
 250 ml / 1 cup mayonnaise
 2 tsp Hinds Potato Spice
 80 g / 2 Rhodes Quality Dill Gherkins, finely chopped
 4 eggs, hard-boiled, peeled and cut into quarters
Sweet and Sour Beans
 4 x 400 g Rhodes Quality Beans
 1 onion, finely chopped
 1 tsp Hinds Paprika
 1 tsp Hinds Mixed Herbs
 2 Tbsp Hinds Salt and Vinegar Spice
 125 ml / ½ cup olive or canola oil
 Freshly chopped parsley to serve
 Pinch Hinds White Pepper

Directions

Lamb Chops
1

1 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 3 - 5 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
2

1 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
3

1 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
4

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 10 - 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.

Lamb Chops with Potato Salad & Sweet & Sour Beans
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