Name: Grilled lamb and capsicum with olive mash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram mashing potatoes, chopped coarsely; 1/2 cup (125ml) cream; 50 gram butter, chopped; salt and freshly ground black pepper; 1/4 cup (40g) seeded black olives, chopped coarsely; 1 large (350g) red capsicum, quartered; 8 lamb loin chops; 1/4 cup loosely packed fresh mint leaves

Ingredients

1 kilogram mashing potatoes, chopped coarsely

1/2 cup (125ml) cream

50 gram butter, chopped

salt and freshly ground black pepper

1/4 cup (40g) seeded black olives, chopped coarsely

1 large (350g) red capsicum, quartered

8 lamb loin chops

1/4 cup loosely packed fresh mint leaves

Method

1.Boil, steam or microwave the potato until tender; drain. Mash potato with warmed cream and butter in a large bowl until smooth. Season to taste with salt and pepper. Stir in olives; cover to keep warm.

2.Meanwhile, cook capsicum and lamb on a preheated grill plate (or grill or barbecue) for about 10 minutes or until capsicum softens and lamb is cooked as desired.

3.Divide lamb among serving plates. Scatter with mint leaves and serve with capsicum and olive mash.

Women's Weekly Food