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Fresh Living Network
Rosemary lamb chops with roast potatoes

Rosemary lamb chops with roast potatoes

Enjoy with friends and family with a bottle of Simonsvlei Vanilla Pot Chardonnay
6
RECIPE TYPE:Mains
 
Method
  • Roughly chop the garlic and sprinkle with salt. Using both the sharp and flat side of the knife blade, crush the garlic and salt together to create a paste. 
  • Add the rosemary, pepper and thyme.
  • Place the quartered potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Stir the potatoes to coat evenly.
  • Grill the potatoes over direct medium heat (180°C to 230°C), with the lid closed until tender, turning occasionally.
  • Keep warm until ready to serve.
  • Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the lamb chops.
  • Grill the lamb chops over direct medium heat with the lid closed until cooked to desired doneness, 9 - 11 minutes for medium rare, turning only once. 
  • Allow chops to rest and serve with the potatoes.
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