Lamb Shoulder Chops with Potato Cakes
- 4 Quality Mark Lamb Shoulder Chops
- 1 punnet cherry tomatoes, halved
- ½ cup light sour cream
- 1/3 cup chopped mixed herbs (mint, chives and parsley)
- 3 spring onions, finely chopped
- 1 tablespoon capers
- Grated rind of one lemon
- 3 teaspoons lemon juice
- 1 egg, lightly beaten
- 1/3 cup finely chopped parsley
- 900g Desiree potatoes, peeled
- 50g butter, melted
Brush each lamb shoulder chop lightly with oil. Season with salt and pepper. Set aside to use later.
Preheat oven to 200ºC. Place the tomatoes on a tray lined with baking paper. Season with salt and pepper. Bake with the Potato cakes, for 15 minutes. Combine the sour cream and herbs and set aside.
Preheat the pan to moderately hot before adding the lamb shoulder chops. Keep the heat at moderately high. Cook chops on one side until the first sign of moisture appears on the top. Turn and cook for a further 2-3 minutes for a medium doneness or until done to your preference. Turn once only.
Remove lamb shoulder chops from heat, loosely cover with foil and rest steaks for 2 minutes before serving. Serve the lamb shoulder chops topped with the tomatoes and a drizzle of the sour cream. Serve the Potato cakes on the side.
To make Potato cakes: place the spring onions, capers, rind and juice, egg and parsley in a large bowl. Just prior to cooking, grate the potato into another bowl. Using your hands, squeeze the liquid from the potato. Add the potato to spring onion mixture, mix well. Spoon 12 even-sized spoonfuls of the potato mixture onto a large baking paper lined tray. Flatten the potato cakes to about 7cm rounds. Brush with half the butter. Bake at 200ºC for 15 minutes. Turn each cake over, brush with remaining butter and bake a further 15 minutes until cooked and golden.
Recipe from Recipes.co.nz