Lamb Potato and Sun Dried Tomato Salad Recipe

Lamb, potato and the sun-dried tomatoes makes an unusual all-in-one supper salad, which is very simple to make. You just have to toss the warm ingredients in the rich and smooth dressing so that the richness of the fine quality mustard, fresh mint, and balsamic vinegar will be wrapped up and accentuate.

Lamb, Potato and Sun Dried Tomato Salad is nicely packed with zests and is super scrumptious choice to dish up as a light meal. It is usually served with salad green and potato wedges. You serve it with the Hasselback Potatoes in order to give it more eye-catching finishing touch. Check out how to make Hasselback Potatoes.

This recipe makes just two servings, though you can set it according to your requirement.

Preparation Time: 10 to 15 minutes
Cooking Time: 20 minutes
Serving Size: 02 persons
Utensils: non-sticking frying pan, large serving platter, grill

Nutrition:
Calories: 313
Fat: 11 g
Cholesterol: 75 mg

Ingredients:

– 4oz lean lamb rump (chump) or loin chops
– Salt and freshly milled black pepper
– 50g (about 2 oz) sun-dried tomatoes in oil – finely chopped
– 1 garlic clove – peeled and finely chopped
– 1tablespoon (about 15ml) chives – freshly chopped
– 25g (about 1 oz) Feta cheese – crumbled
– Potato wedges – peeled

Instructions

  • 1

    Pre-heat your grill.

  • 2

    Take a cutting or chopping board and place the lean lamb rump or loin chops in it. Season the chops lightly with salt and freshly milled black pepper.

  • 3

    Shift the chops to the pre-heat grill rack. Cook them for the next 14 to 16 minutes or finely grilled, turning occasionally.

  • 4

    In the meantime, grab a large non-sticking frying pan and pour some cooking oil into it. Heat the oil and add in sun-dried tomatoes and finely chopped garlic. Now, fry the garlic-tomato mixture for 2 to 3 minutes and remove from heat. Stir in the freshly chopped chives and set aside for some time.

  • 5

    Get back to the grilling chops and remove them from the grill. Transfer the grilled chops to a large serving platter and spoon over the garlic-tomato mixture. Top with the pan juices and sprinkle over the Feta cheese.

  • 6

    Pour one to two tablespoon cooking oil into a frying pan and heat it over medium heat. Place the peeled potato wedges it in and fry them until lightly brown and crispy. Drain the fried potato wedges until oil free and place them on one side of the salad on the platter.

  • 7

    Your salad is all set; dish up with some crisp green salad and enjoy.

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