Potato Salad with BBQ Lamb Chops

9 Ingredients

Number of servings

50grams snow pea sprouts, coarsely chopped into 3cm
2 bunch asparagus, trimmed
1 cup mint leaves, torn if large
2 spring onion shallots, sliced
1/2 cup extra virgin olive oil
1teaspoons honey
1teaspoons lemon, rind finely grated
1kilograms baby potatoes, peeled
8 lamb loin chops

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Place potatoes in a large saucepan and add enough cold water to cover. Bring to the boil over medium heat, simmer rapidly for 12-15 minutes or until just tender. Be careful not to overcook. Gently drain. Allow to steam and cool slightly. Then halve lengthways.

Step 2 of 6

Meanwhile, combine oil, lemon rind, juice and honey in a small bowl, whisk with a fork. Season to taste.

Step 3 of 6

Place asparagus on a large plate and pour over 1 tablespoon of the dressing, turn to coat. Cook on a preheated chargrill or flat plate of preheated barbecue. Cook turning until charred and bright green. Transfer to the chopping board.

Step 4 of 6

Meanwhile, add lamb to same large plate and turn to coat in 1 tablespoon of dressing. Season. Cook lamb on barbecue, turning for 6 minutes or until cooked to your liking. Transfer to a plate to rest for 3 minutes.

Step 5 of 6

Cut asparagus into 4cm lengths and place in a large bowl with potatoes, remaining dressing, spring onion, mint and sprouts and toss to combine.

Step 6 of 6

Serve potato salad with lamb. Tip 1: You can add some barbecued rindless bacon rashers, chopped for extra flavour. Tip 2: If you like a creamy dressing on your potatoes substitute lemon and oil for 1/2 sour cream and 1/2 whole egg mayonnaise whisked with a little water. Tip 3: This potato salad is best served warm