600 gmsmall Dutch cream potatoes, coarsely chopped50 gmbutter, coarsely chopped½ cup (loosely packed)mint, coarsely torn8lamb neck chops (about 120gm each)Hazelnut picada125 ml (½ cup)olive oil, plus extra for drizzling120 gm (firmly packed)finely torn day-old sourdough bread60 gmroasted hazelnuts, coarsely chopped2 tbspaged red wine vinegar2 tbsp (firmly packed)flat-leaf parsley, coarsely chopped1garlic clove, finely chopped
Cook potatoes in boiling salted water until tender (15-20 minutes), drain well and coarsely crush with butter. Season to taste, stir through mint and keep warm.
Meanwhile, for hazelnut picada, heat oil in a large frying pan over medium heat, add sourdough and stir occasionally until golden (3-5 minutes). Drain on absorbent paper, then combine with remaining ingredients, season to taste and set aside.
Bring a large char-grill pan or barbecue to high heat. Drizzle chops with olive oil, season to taste and grill, turning once, until just cooked through (2-3 minutes each side). Cover loosely with foil and set aside to rest (5 minutes). Serve with hazelnut picada and crushed butter potatoes.
This recipe is from the March 2011 issue of Australian Gourmet