Spice up boring weeknight dinners with this easy and delicious recipe featuring Sealand's thick-cut, fully trimmed lamb chops, crispy roast potatoes, tangy salsa and velvety avocado.
The juicy, tenderness of the lamb is perfectly complimented by the golden crunch of the potatoes. Zesty salsa and an expertly balanced Mexican spice blend kick things up a notch while adding deep layers of flavour. And the fresh, ripe avocado provides a creamy contrast that cools the taste buds and resets the palate.
With so many mouthwatering elements, this recipe is guaranteed to put the excitement back into family meal times. Try it tonight!
Tender and juicy lamb chops with crispy roast potatoes.
Author:
Sealand Quality Foods
Ingredients
8-10 pieces Sealand Lamb Chops, packaging removed and defrosted in fridge overnight
2 tbsp olive oil
2 tbsp unsalted butter
Mexican Spice Blend
1 tsp garlic powder
2 tsp chili powder
¼ tsp each salt and pepper
½ tsp cinnamon
1 ½ tsp oregano
¼ tsp cumin
1 tsp onion powder
To Serve
1 cup Mexican salsa (homemade or your favourite brand)
2lbs baby potatoes (seasoned with same Mexican Spice Blend and roasted or air-fried)
2 avocados, peeled and sliced
Directions
Preheat heavy duty skillet over medium-high heat
While heating, season lamb chops with Mexican spice blend generously on both sides
Drizzle olive oil over chops on both sides
Add butter to hot skillet and place lamb chops in single layer
Cook lamb chops without flipping for at least 5-7 minutes until golden. Flip chops and drop heat to medium
Continue cooking lamb chops for an extra 5-6 minutes until they reach your desired level of doneness (check with meat thermometer at thickest part of chop)
Remove lamb from skillet and allow to rest for 2-3 minutes
Serve lamb chops with potatoes, salsa and avocados
