BBQ Lamb Chops With Spiced Potato & Chickpeas
Lamb loves spicy and herby flavours, and this dish brings them all together
Swap the herbs on top for a handful of mint for a bright, fresh flavour.
Ingredients
- 2 garlic cloves, crushed
- 1 lemon, finely grated rind
- 2½ tbsps olive oil
- 4 forequarter lamb chops
- 800g cream delight potatoes, peeled, cut into 1.5cm cubes
- 3 tsps curry powder
- ¼ tsp dried chilli flakes
- 400g can chickpeas, drained, rinsed
- ½ cup Greek-style yoghurt
- 4 plain naan breads
- 3 tbsps chopped spring onion
- 2 tbsps coriander leaves, chopped
Method
- Combine garlic, lemon rind, and 1/2 tbsp of the oil in a shallow dish. Add lamb chops and rub mixture into the meat. Season. Preheat a barbecue or chargrill pan on medium-high heat.
- Heat the remaining 2 tbsps oil in a large non-stick frying pan. Add potato and cook, tossing frequently, for 8 minutes or until golden. Sprinkle curry powder and chilli flakes over potato and toss well to coat. Add 1/3 cup water, cover and cook for 5 minutes or until just tender. Stir in chickpeas, reduce heat to low and cook for a few minutes to heat through.
- Meanwhile, cook chops for 3-4 minutes each side or until cooked through. Heat naan following packet directions. Add spring onion and coriander to potato mixture. Serve lamb chops with spiced potatoes, naan bread and yoghurt.
