Lamb chops with skordalia and a Greek feta dressing
Skordalia is a creamy Greek dip made from puréed potatoes, garlic and extra virgin olive oil. Serve with grilled lamb chops and a zingy Mediterranean dressing to bring the sunshine in.
Ingredients
For the skordalia
- 400g/14oz potatoes, peeled and roughly chopped
- 8 garlic cloves, peeled and left whole
- 300ml/10fl oz double cream
- 150ml/5fl oz extra virgin olive oil
- 1 lemon, juice only
- 3 tbsp white wine vinegar
For the chops
- 2 tbsp olive oil
- 6 lamb chops, trimmed
- rock salt and freshly ground black pepper
For the dressing
Method
Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender.
Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar.
To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done.
Mix together the dressing ingredients in a bowl and season with salt and pepper.
To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing.