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The Grilled Recipes kitchen invites you to try Marinated lamb chops with potato and corn salad Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Marinated lamb chops with potato and corn salad.
Feed the family with this tasty and nutritious dish on your next camping adventure.
Ingredients (serves 4)
4 (850g) lamb forequarter chops, trimmed
3 garlic cloves, unpeeled, bruised
2 teaspoons dried Italian herbs
2 tablespoons olive oil
1/4 cup worcestershire sauce
750g chat potatoes, halved
240g cherry truss tomatoes
1/3 cup whole-egg mayonnaise
2 teaspoons lemon juice
1 tablespoon dried chives
125g can corn kernels, drained
Barbecue sauce, to serve
At home Place chops in a large snap-lock bag. Add garlic, Italian herbs, oil and worcestershire sauce. Seal bag, removing as much air as possible. Freeze (see note).
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.
Meanwhile, heat a barbecue plate or chargrill over medium-high heat. Cook chops for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Meanwhile, add tomatoes to barbecue or chargrill. Cook for 4 to 5 minutes or until starting to collapse.
Combine mayonnaise, lemon juice and chives in a bowl. Add potatoes and corn. Toss to combine. Serve chops with tomatoes, potato salad and barbecue sauce.
Marinated chops can be frozen in snaplock bags for up to 3 months. Take them frozen and thaw in the esky. You could use 2 x 400g beef rump steaks, halved, instead of the chops.
Super Food Ideas - December 2010, Page 44
Recipe by Kim Coverdale
More Grilled Recipes:
Grilled lamb with olive tapenade & apple coleslaw
BBQ steak with spinach and garlic butter sauce
BBQ chops and cheesy sausages
Grilled chicken with caramelised peaches
Boned chicken grilled with mustard
Grilled Chicken Breasts with Spicy Peach Glaze
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