Lamb Chops with Apple Glaze and Warm Kumara Salad

Name: Lamb Chops with Apple Glaze and Warm Kumara Salad
Yield: Serves 4
Ingredients: 1 medium red onion, peeled and finely sliced; 2 spring onions, sliced; 12 lamb chops; salt and pepper; salt and pepper; 80 ml (2 ½ fl oz) Forage Foods apple glaze or 3 tablespoons pure apple juice and 2 tablespoons light honey; 80 ml (2 ½ fl oz) Forage Foods apple glaze or 3 tablespoons pure apple juice and 2 tablespoons light honey; 80 ml (2 ½ fl oz) Forage Foods apple glaze or 3 tablespoons pure apple juice and 2 tablespoons light honey; 60 ml (2 fl oz) avocado oil; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

New Zealand has become a country of intriguing food production. Avocado oil and Forage Foods range of fruit condiments are two of my recent finds. Here I combine them both with lamb and kumara to give me a feel of‘back home’. Serve this with crusty bread and some shredded iceberg lettuce tossed with lemon juice for a good Sunday brunch.

Ingredients

12 lamb chops
salt and pepper
80 ml (2 ½ fl oz)

Main course
Gluten-free
Brunch

Method

Lightly season chops. Mix a quarter of the glaze with 1 tablespoon of the oil and brush over chops. Marinate for an hour or so.

Cut kumara into even-sized chunks. Place in a deep saucepan of cold salted water and boil until just tender, then drain. Mix lemon juice with the red onion and leav