Pan-fried lamb rib chops with caper dressing and grilled smashed potatoes

Pan-fried lamb rib chops with caper dressing and grilled smashed potatoes

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  • 4
  • Easy
  • Dairy free
  • 30 minutes
  • 15 minutes
  • Warwick Trilogy 2001

Ingredients

  • 12 slim lamb rib chops
  • Olive oil
  • Milled salt and black pepper
  • To make the caper dressing, mix together:
  • 1 tablespoon red wine vinegar
  • 6 tablespoons olive oil
  • 2 tablespoons chopped rinsed capers
  • 2 tablespoons chopped Italian parsley
  • For the potatoes:
  • 4 baking potatoes
  • Olive oil
  • Sea salt
  • For serving: grilled smashed potatoes
  • Rocket for garnishing

Cooking Instructions

Trim any excess fat from the chops and then moisten with oil and season. Fry fat side down until crisp, then brown the meat on both sides. Spoon over the caper dressing.

Serve with potatoes (see below) and garnish generously with rocket.

Slash a cross on each scrubbed potato, then microwave until soft. Smash with a potato masher. Place on an oiled grill pan. Moisten with olive oil and season with salt.

Slide under a hot grill for about 5 minutes or until crisp and golden.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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