@andy_cooks: Lamb chops and potato salad. Mid-week meals need to be quick, easy to whip up, and delicious. I’ve partnered with Always Fresh to bring you a couple of great recipes to inspire your mid-week meals. Check out the recipe below and you can find Always Fresh in the pickled veg aisle of your nearest supermarket #AlwaysFresh #Blandidote Ingredients for potato salad: - 1 kg (approx. 2.2 lbs) new (baby) potatoes - 1/2 jar Always Fresh Sundried Tomato Strips - 20 Always Fresh Bread & Butter Pickles, cut in half - 1/2 bunch flat-leaf parsley, roughly chopped - salt to taste Method: 1. Place the potatoes into a pot of cold water with a generous pinch of salt and bring to the boil. Cook for 25-30 minutes or until cooked through. 2. Once cooked, drain well and let steam in the sink for 10 minutes to dry out and cool slightly. 3. In a large bowl, mix the sun-dried tomato strips, bread and butter pickles, cooked potatoes, and parsley. Season with salt to taste and combine well. Ingredients for lamb chops: - 2 tbsp oil from the Always Fresh Sundried Tomato Strips jar - Small bunch of thyme, finely chopped - 2 cloves garlic, grated - big pinch of salt - freshly ground black pepper - 10 lamb midloin chops Method: 1. In a mixing bowl, combine the oil with thyme, garlic, salt, and freshly ground black pepper. Mix well and rub this marinade all over the lamb chops. 2. Preheat a grill to high heat. Grill the chops for 5-6 minutes on each side, or until done to your preference. 3. Allow the chops to rest for 3-4 minutes before serving alongside the potato salad. Enjoy! #cooking #Recipe #foryou

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Monday 06 November 2023 10:09:47 GMT