Green Steam is a perfect match for lamb, and this recipe combines some lovely flavours from the mint and rosemary for a real treat. Serves 2.
What you need:
30ml Bluey Zarzov’s Green Steam
4 Lamb chops
150g cauliflower (you can use left over cauliflower stalks)
300g kipfler potatoes
Fresh mint leaves, rosemary and sea salt
1 egg, Plain flour, Breadcrubs
Step 1
Preheat the oven on 150C. Cut the cauliflower into chunks and place in a pot with water and bring to the boil. Cut the potatoes into bite sized chunks and steam over the pot for 4 minutes.
Step 2
Prepare a bowl with olive oil, sea salt and finely chopped rosemary. Mix together and then toss the steamed potatoes in the mix till well covered. Place the herbed potatoes on a baking tray with baking paper and place in the oven for 30 minutes or until baked golden brown.
Step 3
Flour the lamb chops, then whisk the egg and place each chop in the egg mix and then in the crumb. Repeat with all four chops. Pan fry for 3 minutes on each side in a small amount of olive oil.
Step 4
Drain the cauliflower and place in a small food processor (or stick blender) with some olive oil and salt and 20ml of Bluey Zarzov’s Green Steam. Blitz till the mix becomes a puree.
Step 5
Place the puree on a plate, then arrange the potatoes in a small pile on top. Place the chops and mint leaves for height and finish with a small drizzle of Bluey Zarzov’s Green Steam.
