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How to make Charcoal lamb chops with skordalia

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 8 (about 600g) lamb chops
  • 2 teaspoons cumin seeds
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup (60ml) lemon juice
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) extra virgin olive oil
  • 200g green beans
  • 1/4 cup flat-leaf parsley leaves

Skordalia

  • 3 coliban potatoes, peeled, quartered
  • 4 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 1/3 cup (80ml) extra virgin olive oil

Method

  • Step 1 To make the skordalia, place potato in a saucepan and cover with cold water. Place over high heat; bring to a simmer. Cook for 10 minutes or until tender. Drain well.
  • Step 2 Place potato, garlic, 2 teaspoons of lemon juice and egg yolk in a food processor; process until just smooth. With motor running, add 1/4 cup (60ml) of the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
  • Step 3 Combine the lamb, cumin, parsley, lemon juice, garlic and oil in a bowl. Season with salt and pepper.
  • Step 4 Heat a char-grill pan on high. Add the lamb and cook for 2-3 minutes each side or until lightly charred and cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
  • Step 5 Cook beans in salted boiling water for 1 minute or until bright green and tender crisp. Drain and return to pan with parsley and remaining lemon juice and oil from the skordalia. Season with salt and pepper.
  • Step 6 Place lamb on serving plates with the skordalia. Serve immediately with beans.