Lamb Chops with Hasselback Potatoes and Corn Cobs.

Lamb Chops and/or Cutlets make a delicious mid-week Dinner. Those are fried and served with Paprika Buttered Sweetcorn Cobettes and hassleback Potatoes. It is a little unusual in term of combination however it is working well together as a late Summer, early Autumn Dish. It can all be done on a BBQ.

Putting it all Together

Timing

Preptime: 15-20 minutes.
Cooktime: 30 to 40 minutes
Servings: 4 portions

Ingredients

Lamb Chops or Cutlets, 12. (3 per person)

Sweetcorn Cobs, 4. (1 per person)

Potatoes, 12. (3 per person)

Limes, 4.

Lemon 1.

Butter.

A Bunch of Coriander.

Garlic Cloves, 4 chopped.

Smoked Paprika, 4 teaspoons.

Seasoning: Smoked Sea Salt and Ground Black Pepper.

Steps

First soften a little the Butter at room temperature. The amount of Butter to be used is your call for this recipe. The aim is to have approximately 100g of Paprika infused Butter for the Sweetcorn. So 4 teaspoons of Smoked Paprika go into the Butter and whisk until combined.

For the Hasselback Potatoes, peel and chop a couple of Garlic Cloves very thinly. Insert within the Butter, evenly. From 100g to 200g of Butter is necessary and luscious to give that extra taste to the Potatoes.

Prepare the last Butter which will contain peeled, chopped Garlic and chopped Coriander. This Aromatic Butter will be reserved for the Lamb Chops.

Set aside the three different Butters either wrapped in cling film or in foil but just remember: Paprika Butter, Garlic Butter and, Garlic and Coriander Butter. All those flavoured Butters have their specific purposes. You can put them back in the Fridge for the time being.

Put a pan of Water upon the Stove with a little Salt. Let it boil. Insert your 12 Potatoes in without making a splash. It will be part boiled therefore short. You are looking roughly at 10 minutes before draining your medium sized Potatoes. Let them cool in the colander.

In the meantime peel if needs be your Sweetcorn Cobs and trim them. Place the 4 cobs in boiling Water for 10 minutes. (You can re-use the Potatoes' Water). Once done, drain the Water from the Cobs but keep the cooking Water. (It can be used with caution to clear drains once in a while.)

Pre-heat the oven to gas mark 5. Prepare the 'en Papillote' parcels. You are looking at one Sweetcorn per foil parcel with a little nugget of Paprika Butter and some seasoning. Place your 4 foil parcel upon a baking tray and in the oven. Alternatively, you can put them on the BBQ if using.

Prepare your Hassleback Potatoes. There will be three within a parcel. Slash the Potatoes deeply across their width but leave them as per say a spine to hold together along their length. Add the seasoned Garlic Butter in each Parcel: 4 parcels of 3 Potatoes Each. Place in the oven.

Fry the Lamb Chops or BBQ them. Make sure that they are brushed with the Coriander and Garlic Butter regurlarly. 3 to 5 minutes on one side and the other should cook the chops but keep an eye to not let them cook to death.

Rest the Lamb chops for five minutes. Take your Sweetcorn Cobs parcels and unwrap them on their plates. Cut the cobs in three pieces, and pour over them the Paprika Butter.

Place the Lamb chops upon the plates then glaze them with the remaining Coriander and Garlic Butter. Add the Lime to every plate. Then serve. It is a simple Dinner but one which will leave many happy smiles.

Finish everything off with the Hassleback Potatoes and their Garlic Butter.

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