How to Cook Lamb Tomahawk Chops & New Potatoes

Name: How to Cook Lamb Tomahawk Chops & New Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 x 80 g Farmison & Co Lamb Tomahawks; 50 ml fruity virgin olive oil; 20 g fresh goats cheese; 150 g new potatoes washes & cut into 5mm rounds; 2 x cloves garlic peeled; 2 x shallots finely diced; 1 x tsp. capers; 1 x bunch pea shoots; 1 sprig thyme; Sea salt

10 mins
20 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 x 80 g Farmison & Co Lamb Tomahawks
50 ml fruity virgin olive oil
20 g fresh goats cheese
150 g new potatoes washes & cut into 5mm rounds
2 x cloves garlic peeled
2 x shallots finely diced
1 x tsp. capers
1 x bunch pea shoots
1 sprig thyme
Sea salt

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Introduction

Our lamb tomahawk chops are succulent rib meat with the bone left in, giving the meat an extra depth of flavour. Perfect for enjoying alongside a fresh pea shoot salad in this simple, 20 minute meal.

Method

Remember to remove your chops out of the packaging, pat dry and bring to room temperature
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
Season the chops just prior to cooking
No need to oil the chops or the cooking utensil here
Cook over high heat turning the chops only once after a rich, golden crust has formed
Cook 4 to 5 minutes each side for medium rare, a little less if the chops are thin
Finish by adding a large knob of butter when frying or on the griddle
Leave to rest in a warm place for a few minutes

To Serve

Poach the potatoes with 40 ml of the olive oil, garlic, thyme, sea salt & water to just cover and cook very gently until tender
Toss the pea shoots with a little olive oil, a few capers, a squeeze of lemon & the diced shallots
Scatter potatoes on a warm serving plate
Place chops on top & dress with the pea shoot salad and a few small nuggets of goats cheese