Ingredients (13)
- 1 tbsp Middle Eastern harissa spice mix
- Zest of 1 lemon
- 1 garlic clove, crushed
- 1/4 cup (60ml) olive oil
- 8 Australian Lamb Loin Chops
- 1kg brushed potatoes, peeled, coarsely chopped
- 1/3 cup (80ml) milk, warmed
- 30g butter, chopped
- 1/2 cup (130g) hommus
- 2 bunches asparagus, trimmed
- Olive oil spray
- 2 spring onions, thinly sliced
- Lemon wedges, to serve
Method:
- Combine harissa, lemon zest, garlic and oil in a large dish. Season. Add lamb and toss to coat. Set aside for 10 mins to marinate.
- Meanwhile, cook potato in a saucepan of boiling water for 12-15 mins or until tender. Drain. Add milk and butter and mash until smooth. Stir through hummus. Season well.
- Heat a barbecue grill or chargrill on medium-high. Cook lamb for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Spray asparagus with oil. Cook on grill for 3 mins or until tender and charred.
- Divide mash and asparagus among serving plates. Top mash with lamb and spring onion. Serve with lemon wedges.
Recipe from taste.com