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    Spicy lamb chops with masala potatoes

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    Spicy lamb chops with masala potatoes

    • Gluten Free
    • Preparation time: 15 minutes, plus resting
    • Cooking time: 45 minutes
    • Total time: 1 hour, plus resting

    Serves: 2


    3 tbsp essential Waitrose vegetable oil
    5 tsp mild curry powder
    ½ tsp ground paprika
    2 garlic cloves, 1 crushed and 1 chopped
    3 tbsp essential Waitrose natural yogurt
    2 lamb loin chops
    2 medium essential Waitrose baking potatoes (about 450g), cut into 2cm cubes
    1 onion, finely sliced
    260g pack spinach
    1 red chilli, finely sliced
    28g pack coriander, roughly chopped
    1 tbsp mango chutney
    1 essential Waitrose lemon, juice of ½, wedges of ½


    1. Mix together 1 tbsp oil, 1 tsp curry powder, the paprika, crushed garlic, 1 tbsp yogurt and a little salt. Rub over the lamb; set aside.

    2. Meanwhile, heat the remaining 2 tbsp oil in a large non-stick frying pan over a medium heat. Add the potatoes, onion, chopped garlic and remaining 4 tsp curry powder; gently fry for 30-35 minutes, stirring occasionally, adding a little water from time to time. When the potatoes are cooked through, turn off the heat. Stir in the spinach, chilli, coriander, chutney and lemon juice; season.

    3. While the potatoes cook, heat a griddle pan over a high heat. When it starts to smoke, cook the chops for 4-5 minutes on each side, until charred but still pink in the middle. Take off the heat and set aside on a board, covered with foil, for 5 minutes.

    4. Divide the potatoes between 2 plates; top with the lamb and a dollop of yogurt. Serve with the lemon wedges on the side.

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue


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