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Barbecued lamb neck chops with hazelnut picada and crushed butter potatoes


You'll need

600 gm small Dutch cream potatoes, coarsely chopped 50 gm butter, coarsely chopped ½ cup (loosely packed) mint, coarsely torn 8 lamb neck chops (about 120gm each)   Hazelnut picada 125 ml (½ cup) olive oil, plus extra for drizzling 120 gm (firmly packed) finely torn day-old sourdough bread 60 gm roasted hazelnuts, coarsely chopped 2 tbsp aged red wine vinegar 2 tbsp (firmly packed) flat-leaf parsley, coarsely chopped 1 garlic clove, finely chopped

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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 Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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