8 Mick's Meat lamb loin chops
1kg brushed potatoes, coarsely chopped
1/2 cup (125ml) milk, warmed
1/4 cup green olives, chopped
1/4 cup kalamata olives, chopped
1/4 cup feta, crumbled
1 tbsp finely chopped oregano
1 tsp finely chopped rosemary
2 tbsp finely chopped mint
2 tbsp finely chopped parsley
1 tsp capers, finely chopped
1 lemon, zested
2 tbsp lemon juice
1 garlic clove, crushed
1/2 tsp Dijon mustard
1/4 cup (60ml) olive oil
Lemon wedges, to serve
Step 1 - Place potato in a saucepan of boiling water. Cook for 12-15 mins or until tender. Drain and mash. Add milk, olives and feta and stir to combine. Season with salt and pepper.
Step 2 - Meanwhile, combine oregano, rosemary, mint, parsley, capers, lemon zest, lemon juice, garlic and mustard in a jug. Gradually whisk in oil. Season with salt and pepper.
Step 3 - Heat a barbecue or chargrill pan over medium-high heat. Spray with olive oil spray. Cook lamb chops in batches for 3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
Step 4 - Divide mash among serving plates. Top with lamb chops and drizzle with Greek salsa verde. Serve with lemon wedges.Enjoy!
Recipe and Picture Source: Taste.com.au
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