Caramelized lamb chops with vegetables and potatoes
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
For the lamb
- 1 pack of New Zealand Frenched Racks of Lamb
- 2 tbsp Chorio Extra Virgin Olive Oil
- 2 tbsp Joe Maple Syrup
- 1 tsp chilli flakes
- 2 tsp Maldon sea salt
- 1 tsp Maldon pepper
- 15 leaves fresh mint leaves*
For the vegetables
- 1 Ardo Organic wok mix
- 2 tbsp of vegetable oil *
- 1 tsp Maldon sea salt
- 1 tbsp Ardo parsley
- 1 packet of Aviko Broccoli & Cream Potato Soufflé
METHOD
1. Place the ribs on a baking tray with a rack and leave them for one night to defrost and remove the excess liquid.
2. Add the olive oil and season the lamb chops properly with salt and pepper. Place a non-stick frying pan over a high heat and fry on all sides until golden. Remove them from the pan and place them on a baking tray.
3.In a bowl add the maple syrup, chilli flakes and mint leaves after cutting them lightly by hand.
4. Pour the mixture over the ribs and bake in a preheated oven at 180°C for 15 minutes. Remove and allow them to rest for 5 minutes before slicing.
5. For the vegetables, heat 2 tablespoons of vegetable oil in a pan. Add the desired amount of product to the pan and cook over medium heat, stirring well.
6. For the potatoes, cook straight from the freezer. Bake in the oven at 220°C for 20-25 minutes or in the steam cooker at 200°C for 15-18 minutes.
7. Serve the lamb chops with the potatoes and vegetables.
Kali Orexi!
*This product is not available at foodhaus
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