Lamb Chops with Olive and Feta Mash and Capsicum Dressing

    45 minutes

    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!!

    2 people made this

    Serves: 4 

    • 8-12 lamb chops, depending on size
    • 1 tablespoon rosemary, finely chopped
    • 1 tablespoon garlic, crushed
    • 1 tablespoon olive oil
    • salt and freshly ground pepper
    • 750g potatoes, peeled and cut into chunks
    • 1 red capsicum, grilled or barbequed until the skin is black
    • 1/4 cup olive oil
    • 2 tablespoon red wine vinegar
    • 2 teaspoons garlic
    • 2 tablespoon parsley, roughly chopped
    • 1/2 cup hot milk
    • 1/2 cup Kalamata olives, pitted and roughly diced
    • 100g feta, roughly crumbled
    • 2 tablespoons flat leaf parsley, roughly chopped

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. Simmer the potatoes until very tender and drain well.
    3. 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.
    4. Mash the potatoes and whip in the milk. Fold through the olives, feta and parsley then check the seasoning.
    5. Barbecue or grill the chops and serve with a portion of the mash and the dressing. Enjoy!

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    We loved this recipe, great flavours and very easy  -  16 Apr 2013