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Allergen, Diet

Minted Lamb with Smashed Potatoes, Peas and Olives

Minted Lamb with smashed veggiesServes 4
Free of: Gluten and all top allergens.


  • 8 lamb chops
  • 4 cups (950 mL) baby potatoes
  • 1/2 cup (120 mL) fresh mint
  • 1/4 cup (60 mL) olive oil
  • 2 cups (475 mL) fresh peas
  • 1 cup (250 mL) pitted black olives
  • 1/4 tsp each, salt and pepper


  1. Heat barbecue on medium high.
  2. Bring 8 cups (1.9 L) of water to a boil in a medium sauce pan. Boil potatoes for 10-12 minutes or until cooked through. Remove to a bowl with slotted spoon.
  3. Cook peas in same water for 4 minutes until tender. Drain.
  4. In a bowl, toss chops with mint, olive oil, salt and pepper. Grill lamb on barbecue, 4-6 minutes per side. Set aside to rest.
  5. Using the back of a fork, smash potatoes (break them but don’t completely mash). Then toss with peas and olives.
  6. Serve with lamb chops.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

More Delicious Lamb Recipes:
Spring Lamb Kebabs
Harissa Rack of Lamb
Lamb Burgers with Caramelized Red Onions

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