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Spiced Tasmanian Lamb Loin Chops, Creamy Mashed Potato and Asparagus

Prep Time:

Cook Time:


4 Servings


8 Mick's Meat Barn Tasmanian Lamb Loin Chops

1 tbsp Middle Eastern harissa spice mix

Zest of 1 lemon

1 garlic clove, crushed

1/4 cup (60ml) olive oil

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


Step 1 - 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.

Step 2 - 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 hommus. Season well.

Step 3 - 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.

Step 4 - Divide mash and asparagus among serving plates. Top mash with lamb and spring onion. Serve with lemon wedges.

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