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Herbed lamb chops with kumara Dauphinoise
Herbed lamb chops with kumara Dauphinoise


  • Herbed lamb
  • 1 stalk rosemary
  • 1 Tbsp thyme leaves
  • Handful parsley leaves
  • ¼ cup olive oil
  • Sea salt
  • 8 mid-loin lamb chops
  • Dauphinoise
  • 1. 2kg kumara, peeled and finely sliced
  • 1 onion, peeled and finely sliced
  • 40g butter
  • 300ml cream
  • 1 cup finely grated parmesan

Herbed lamb chops with kumara Dauphinoise

  • Serving size: Serves 4
  • Cooking time: More than 1 hour

Pick leaves off the rosemary stalk and chop with the thyme and parsley. Transfer to a bowl and add the oil and sea salt and freshly ground black pepper to taste. Add chops to bowl and toss well to coat. Set aside to marinate.

Preheat oven to 190°C. Layer kumara and onion in a baking dish; season each layer with salt and pepper, dot with butter and drizzle with cream. Pour over remaining cream. Gently press down kumara and cream and top with parmesan and any remaining butter. (The kumara should be sitting just below the top of the dish.)

Bake for 50-60 minutes, until potato is tender and top is golden and bubbling. Remove from oven and let stand for several minutes.

Chargrill or barbecue chops over medium-high heat for 5-6 minutes on both sides. Remove from heat and rest for several minutes. Serve lamb with a generous helping of Dauphinoise.

Cook's tip

- Dauphinoise is a creamy potato dish from Dauphiné, a former province in south-east France. This recipe uses kumara to give it a Kiwi flavour. It is a delicious side dish with meat.

- Instead of kumara you could use a good-quality floury potato like Desiree, Ilam Hardy or Agria.

Article from the May, 2012 issue of Taste magazine.

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