I saw this recipe in the West Australian and just had to make it.. it's delicious!! Instead of short loin chops, you could also use lamb steaks, a roasted rump, or young shoulder chops. Feel free to used charred capsicums from a jar or the deli to save a bit of time.. Enjoy!!
Lay the chops on a tray or large plate and scatter over the rosemary and garlic. Drizzle over the oil and season well. Put to one side for 10 minutes.
Simmer the potatoes until very tender and drain well.
To make the dressing, skin and seed the capsicum if you have done your own, then dice very finely. Combine with the second lot of oil, red wine vinegar, second lot of garlic and the parsley and season very well.
Mash the potatoes and whip in the milk. Fold through the olives, feta and parsley then check the seasoning.
Barbecue or grill the chops and serve with a portion of the mash and the dressing. Enjoy!