Lamb with curried potato salad

Tasteful Lamb with curried potato salad Recipe

Feed your family these juicy lamb chops served with curried potato salad.
Lamb with curried potato salad
Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.


  • 800g small Red Royale potatoes

  • 1 cup (120g) frozen peas, thawed

  • 1 tablespoon olive oil

  • 1 red onion, thinly sliced

  • 1/4 cup (75g) rogan josh curry paste

  • 1 Lebanese cucumber, coarsely chopped

  • 2 tablespoons lemon juice

  • 500g Greek-style yoghurt

  • 1 cup coriander leaves

  • 1/4 cup (20g) flaked almonds, toasted

  • 8 Coles Australian Lamb Loin Chops, trimmed


  • Step 1

    Cook potatoes in a large saucepan of boiling water for 30 mins or until tender. Add peas. Cook for 1 min. Drain. Set aside to cool slightly. Break potato into large pieces. Transfer mixture to a bowl.

  • Step 2

    Meanwhile, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add 1 tbs curry paste. Cook, stirring, for 2 mins or until fragrant. Transfer to the bowl.

  • Step 3

    Add cucumber, 1 tablespoon lemon juice, 2/3 cup (190g) yoghurt, half the coriander and half the almonds to the potato mixture. Toss to combine. Season.

  • Step 4

    Heat a barbecue grill or chargrill on medium-high. Combine 2/3 cup (190g) yoghurt, remaining curry paste and remaining lemon juice in a large glass or ceramic dish. Add lamb. Turn to coat. Cook for 3-4 mins each side for medium or until cooked to your liking. Divide lamb and potato salad among serving plates. Serve topped with remaining yoghurt, coriander and almonds.

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