BBQ Lamb Chops with Potato Salad and Mint Sauce

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 16, 2017.

A classic Kiwi favourite. Enjoy feeling nostalgic with this winner of a dish!

Ingredients

600g baby potatoes, scrubbed and cut in halves and quarters until roughly the same size
1 courgette, cut in half lengthways then sliced 1cm
1 capsicum
2-3 stalks celery
2-3 tablespoons mayonnaise
1-2 teaspoons wholegrain mustard
25g chopped walnuts

oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium-high (if using).
Toss potatoes on prepared tray with a drizzle of oil and season with salt. Cook for 20-25 minutes, until golden, turning once to ensure even cooking. When potatoes have 5 minutes cook time remaining, add courgette and cook until vegetables are tender.
While potatoes cook, pat lamb dry with paper towels and season with salt.
Heat a large, dry fry-pan on medium-high heat. Cook lamb for 5-6 minutes each side, or until cooked to your liking. Turn onto the fat side to cook for one minute, until golden. Set aside, covered with foil, to rest for about 5 minutes.
While the lamb cooks, remove core and seeds from capsicum and dice 1-2cm. Dice celery 1cm.
In large bowl mix all dressing ingredients then add cooked vegetables, capsicum, celery and walnuts. Toss to combine and season to taste with salt and pepper.
divide potato salad and BBQ lamb chops between plates. Drizzle mint sauce over lamb chops.