Lamb chops with mint sauce, Garlic & Herb wedges and roasted red onions
Serves 10
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Ingredients
1.5 kg Aviko Garlic & Herb
wedges
Fresh Mint Sauce
150 g Finely chopped fresh mint
8 g Potato starch
4 dl Vinegar
4 dl Water
150 g Sugar
Lamb chops
20 Lamb chops
1 tbs Sweet chili powder
1 tbs Ground coriander
3 Cloves of garlic, crushed
50 ml Olive oil
50 ml Lemon juice
Salt and freshly ground pepper
Roasted red onions with Rosemary
10 Red onions (medium sized)
125 gr Butter
10 Sprigs of Rosemary (approx 3cm each)
Preparation
Mint sauce
- Combine the potato starch and half of the water
- Heat all other ingredients in a small sauce pan, stirring
continuously
- Add the potato starch and water mixture to bind the sauce,
whilst stirring
- Leave the sauce uncovered to cool (not refrigerated)
Lamb chops
- Add the chili powder, ground coriander, garlic, olive oil and
lemon juice together in bowl
- Add the lamb chops to the marinade and leave to infuse for at
least one hour
- Fry the lamb chops for 3-4 minutes on both sides, season with
salt and pepper.
Roasted red onion with Rosemary
- Peel the onions and slice a little of the end so the onion can
stand upright
- Cut a cross in the top of each onion
- Place the onions on a baking tray and press a cube of butter and
a sprig of rosemary into the top
- Roast the onions in a preheated oven for 35-40 min. at 200 degr.
C
- Prepare the Aviko Garlic & Herb wedges following the
instructions on the packaging
- Serve the wedges, lamb chops and roasted onion on a large
plate, drizzle the lamb chops with mint sauce.
Tip
For a speedy version of this recipe: use BBQ spices for the lamb
chops and serve with tapenade and a simple tomato sauce.