Preparation time 15 mins
Cooking time 20 mins
4 lamb forequarter chops
1/3 cup (80ml) peri peri sauce
2 tbsp olive oil
12 chat potatoes
2 corn cobs, cut into 4
¼ cup sour cream
25g parmesan, finely grated
1/4 cup coriander leaves, roughly chopped
Baby cos leaves, lemon wedges, to serve
Place lamb, peri peri sauce and half the oil in a large snap-lock bag. Season. Set aside to marinate for 10 minutes.
Meanwhile, place potatoes and corn in a microwave safe container and cook on HIGH (100%) for 3-4 minutes or until nearly tender. Wrap potatoes and corn in foil.
Heat a large char-grill pan or barbecue over medium-high heat. Cook chops, potatoes and corn for 4-5 minutes each side or until lamb is cooked to your liking. Rest chops on a plate loosely covered with foil for 5 minutes. Keep corn and potatoes in foil until ready to serve.
Top potatoes with dollops of sour cream, corn with remaining oil, parmesan and coriander. Serve with lamb chops, baby cos and lemon wedges.
Lamb loin chops, cutlets or leg steaks would also work well in this recipe.
Resting lamb will ensure juices are locked in and lamb is tender.
Peri peri sauce is available at most supermarkets in the sauces and marinades section.