Lamb chops with potato and pea salad

Tender lamb chops taste terrific in a potato mixture with asparagus, sugar snap peas and pepitas.

Recipe «Lamb chops with potato and pea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 6 chat potatoes, halved, 1 bunch asparagus, trimmed, cut into 4cm lengths, 100g sugar snap peas, trimmed, 2 1/2 tbsp olive oil, 4 lamb forequarter chops, trimmed , 1/4 cup pepitas , toasted, 1 tbsp white wine vinegar .

Ingredients:

• 6 chat potatoes, halved 
• 1 bunch asparagus, trimmed, cut into 4cm lengths 
• 100g sugar snap peas, trimmed 
• 2 1/2 tbsp olive oil 
• 4 lamb forequarter chops, trimmed 
• 1/4 cup pepitas , toasted 
• 1 tbsp white wine vinegar 

Instructions

1. Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Add asparagus and peas to pan for last 3 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
2. Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add lamb. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
3. Add pepitas, vinegar and remaining oil to potato mixture. Toss to combine. Serve lamb with potato mixture.