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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2
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For the skordalia
- 400g/14oz potatoes, peeled and roughly chopped
- 8 garlic cloves, peeled and left whole
- 300ml/10fl oz double cream
- 150ml/5fl oz extra virgin olive oil
- 1 lemon, juice only
- 3 tbsp white wine vinegar
For the chops
- 2 tbsp olive oil
- 6 lamb chops, trimmed
- rock salt and freshly ground black pepper
For the dressing
- 100g/3½oz feta, crumbled
- 1 preserved lemon, finely chopped
- 1 tbsp finely chopped coriander
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped mint
- 1 tsp smoked paprika
- 1 red chilli, finely chopped
- drizzle olive oil
Method
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Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender.
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Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar.
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To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done.
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Mix together the dressing ingredients in a bowl and season with salt and pepper.
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To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing.