Lamb Chops with new potatoes and avocado salad


  1. Put the potatoes in boiling water and simmer for 10 minutes. Once cooked, drain and return to the pan with a nob of butter.
  2. Mix together the salad ingredients.
  3. Heat a little oil in a frying pan. Season the chops well with salt and pepper. Cook on a medium heat for 2 minutes each side. The chops should be browned on the outside and tender on the inside. If you have thicker chops you may need to increase the time to 3 minutes each side.
  4. Sprinkle the feta over the salad and add the dressing. Serve with the chops and the potatoes.



  • 500g bag new potatoes
  • salad
  • 8 cherry tomatoes
  • 4 cm cucumber, chopped
  • 2 little gem lettuce, sliced
  • 1 tablespoon freshly chopped mint
  • 1 avocado, peeled and chopped


  • juice of 1/2 lemon
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 teaspoon sugar


Other Ingredients

  • 100g feta cheese, cut into small cubes
  • 4 small lamb chops




to be updated



prep time

25 Minutes

cook time



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