If you enjoy this you may want to try:

How to:

Make really crisp potato chips

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of French-fried or roast potatoes.

Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Phillippa Cheifitz
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Dairy free
Prep time:	30 minutes
Cooking time:	15 minutes
Ingredients: 12 slim lamb rib chops Olive oil Milled salt and black pepper To make the caper dressing, mix together: 1 tablespoon red wine vinegar 6 tablespoons olive oil 2 tablespoons chopped rinsed capers 2 tablespoons chopped Italian parsley For the potatoes: 4 baking potatoes Olive oil Sea salt For serving: grilled smashed potatoes Rocket for garnishing
Cooking instructions: Trim any excess fat from the chops and then moisten with oil and season. Fry fat side down until crisp, then brown the meat on both sides. Spoon over the caper dressing. Serve with potatoes (see below) and garnish generously with rocket. Slash a cross on each scrubbed potato, then microwave until soft. Smash with a potato masher. Place on an oiled grill pan. Moisten with olive oil and season with salt. Slide under a hot grill for about 5 minutes or until crisp and golden.
Wine: Warwick Trilogy 2001

Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

If you enjoy this you may want to try:

How to:

Make really crisp potato chips

Can't find the product?

Filter results by:

conversion table

Fahrenheit - Celsius

Celsius - Fahrenheit