• 4servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 1kg Desiree potatoes, chopped coarsely

  2. cup (125ml) cream

  3. 50g butter, chopped

  4. salt and freshly ground black pepper

  5. cup (40g) seeded black olives, chopped coarsely

  6. 1 large (350g) red capsicum, quartered

  7. 8 (800g) lamb loin chops

  8. cup loosely packed fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Boil, steam or microwave potato until tender; drain. Mash potato with warmed cream and butter in a large bowl until smooth. Season to taste with salt and pepper. Stir in olives; cover to keep warm.

  2. Meanwhile, cook capsicum and lamb on a preheated grill plate (or grill or barbecue) for about 10 minutes or until capsicum softens and lamb is cooked as desired.

  3. Divide lamb among serving plates. Scatter with mint leaves and serve with capsicum and olive mash.

  4. Not suitable to freeze. Potatoes suitable to microwave.


Send feedback