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How to make Lamb chops with potato and pea salad

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

Ingredients

  • 6 chat potatoes, halved
  • 1 bunch asparagus, trimmed, cut into 4cm lengths
  • 100g sugar snap peas, trimmed
  • 2 1/2 tablespoons olive oil
  • 4 (180g each) lamb forequarter chops, trimmed
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • 1 tablespoon white wine vinegar

Method

  • Step 1 Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Add asparagus and peas to pan for last 3 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
  • Step 2 Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add lamb. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
  • Step 3 Add pepitas, vinegar and remaining oil to potato mixture. Toss to combine. Serve lamb with potato mixture.