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Spicy lamb chops with masala potatoes
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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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.