LAMB WITH Tarator Sauce, MASH & Tomato Salad
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Lamb chops with allspice and oregano, served with creamy mashed potatoes, a tangy tarator sauce, and a fresh tomato and radish salad.
Ingredients
- new potatoes
- butter
- 8 small lamb chops
- 2 tsp ground allspice
- 2 tsp dried oregano
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 white bread
- 1 clove garlic peeled
- 1 lemon juiced
- pine nuts
- 1 1/2 tsp ground cumin
- olive oil
- cherry tomatoes halved
- radishes halved
- 2 spring onions trimmed and finely chopped
- 1 mint leaves chopped if large
- 1 parsley leaves
- 1 lemon juiced
- 2 tbsp olive oil
Nutrition (per serving, estimated)
Estimated based off 17 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 205 mg
- Iron: 5.07 mg
- Magnesium: 57 mg
- Phosphorus: 200 mg
- Potassium: 685 mg
- Zinc: 2.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- new potatoes
- butter
- 8 small lamb chops
- 2 tsp ground allspice
- 2 tsp dried oregano
- 1 tbsp olive oil
- sea salt
- freshly ground black pepper
- 1 white bread
- pine nuts
- 1 1/2 tsp ground cumin
- olive oil
- 1 parsley leaves
- 2 tbsp olive oil
Prepare
- Peel 1 clove garlic
- Juice 1 lemon
- Halve cherry tomatoes
- Halve radishes
- 2 spring onions, trimmed and finely chopped
- 1 mint leaves, chopped if large
- Juice 1 lemon
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Cook the unpeeled new potatoes in a large saucepan of boiling water for 15 minutes, or until tender. Drain, return them to the pan, then add the butter and a good pinch of salt and pepper. Mash together until fairly smooth, then cover and keep warm.
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Step 2.
While the potatoes cook, make the tarator sauce. Rip the white bread into small pieces and put it into a food processor with the garlic, lemon juice, pine nuts, cumin, and a good pinch of salt and pepper. Add 3 tablespoons water and the olive oil, then blend into a coarse sauce. Scoop the tarator sauce into a serving bowl, add a grinding of pepper, then cover and set aside.
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Step 3.
Lay the lamb chops on a chopping board and gently score both sides with a sharp knife. Put the lamb in a mixing bowl and add the ground allspice, dried oregano, olive oil, and a good pinch of salt and pepper. Mix well so the lamb is completely coated. Place the lamb on a grill rack over a roasting tin and roast for 8–10 minutes until tender and juicy.
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Step 4.
While the lamb cooks, make the salad. Put the halved cherry tomatoes, halved radishes, finely chopped spring onions, mint leaves, parsley leaves, lemon juice, and olive oil in a serving bowl. Season with a good pinch of salt and pepper, toss together well, and set aside. Serve the cooked lamb and mash with the salad and tarator sauce.