Pastrami lamb chops with garlic vinaigrette and farmhouse potatoes

A tangy flavourful vinaigrette perfectly complements the richness of succulent lamb chops, accompanied by a side of crispy fried potatoes.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Irina Georgescu
From Saturday Kitchen

Ingredients

For the sauce

  • 3–4 whole garlic cloves, peeled
  • 1 tsp salt
  • 25ml/1fl oz olive oil
  • 1 tsp ground fenugreek
  • ½ tsp chilli powder
  • 1 tsp ground cumin
  • 2 tsp fresh thyme
  • 2 tsp sweet or smoked paprika
  • 1 tbsp white wine vinegar
  • 100ml/3½fl oz white wine (or cold water)
  • 1 tbsp chopped parsley

For the lamb

  • 2 tbsp oil, for frying
  • 6 lamb chops
  • salt and freshly ground black pepper

For the potatoes

  • 2 potatoes, whole or halved
  • 2 tbsp sunflower oil
  • 1 brown onion, sliced
  • 2 tbsp chopped parsley
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