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.