Smoked Paprika Chops With Potato, Capscium and Olive Salad

Treat that special someone to this tasty lamb treat.

Serves: 4
Preparation: 10 minutes
Cooking: 8 minutes plus resting


4 Forequarter chops

1 tbsp Smoked paprika

Dressed spinach leaves, to serve

For the potato salad

600g kipfler potatoes, boiled

½ cup roasted red capsicum strips, chopped

½ cup pitted green olives, sliced

1 cup flat leaf parsley leaves, chopped

1 tbsp olive oil

2 tsp sherry vinegar


Preheat a frying pan over a medium high heat. Brush the chops with some olive oil, rub in the smoked paprika and season with salt and pepper. Cook for 4 minutes each side or until cooked to your liking. Set aside to rest on a plate for 5 minutes, loosely covered with foil.

Serve the rested chops with the potato salad and some dressed baby spinach leaves.

To make the potato salad:

Cut the potatoes into thick slices and toss with the capsicum, olives, and parsley. Add the oil and vinegar (to taste) and season with salt and pepper.