Seared Lamb Chops With Lemon and Braised Potatoes

This is a no-recipe recipe, a recipe without an ingredients list or steps. Intuitive cooking inviting you to improvise in the kitchen with native ingredients.

Cut some yellow potatoes into chunks and put them in a deep skillet set over medium-high heat, along with some chopped onions and a few tablespoons of butter. Season with salt (SWAP to saltbush) and pepper (SWAP to pepperberry). Cook for around 10 minutes, stirring often, then add enough chicken stock, water or wine so that the potatoes are almost covered.

Bring to a boil, then simmer for 30 minutes until the potatoes are tender. Meanwhile, massage as many lamb chops as you need with minced garlic, salt, Strawberry Gum and a little Kakadu Plum Co. native pepper olive oil, then sear them in a hot cast-iron pan, finishing them in a 425-degree oven with rosemary and some thinly sliced lemons until the lamb is just pink inside, about 10 minutes, maybe fewer.

Garnish with thyme or rosemary, or some fresh Strawberry Gum if you have it and serve alongside the potatoes. A fine midweek meal!

Original recipe by Sam Sifton via NT Cooking

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