Ingredients

The following ingredients have 4 Servings
  • 8 lamb chops
  • 5 baby red potatoes
  • 5 baby yellow potatoes
  • 1 onion
  • 4 cloves of garlic
  • 1/2 cup mushrooms
  • 2 table spoons red wine
  • 2 table spoons olive oil
  • 1 teaspoon rosemary dried or fresh
  • 1/4 cup of finely chopped parsley
  • 1 teaspoon dried thyme
  • 4 leaves fresh basil finely chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried dill
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried dill
  • 1 table spoon rice vinegar
  • 1/2 teaspoon garam masala
  • salt and pepper
  • 3 spoons sour cream
  • 1/2 cup cucumber
  • 1 clove of garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon dried dill
  • salt and pepper

Instruction

  • Take the lamb chops and place in a baking dish.
  • Drizzle olive oil and red wine onto lamb chops, sprinkle with salt, pepper, parsley, basil, rosemary, oregano.
  • Squeeze some lemon juice on top. Do the same to the other side of the lamb chops. Top with a couple of slices of lemon and cover with plastic wrap and put into the fridge.
  • Marinate for at least 3 hours.
  • In a mixing bowl combine mayonnaise, salt, pepper, dill, mustard, garam masala, basil, parsley and lemon juice.
  • Dice carrots, celery, onion, wash red and yellow potatoes and place in pot and top with water. Bring to a boil and cook until potatoes are tender. Add mayo mixture and toss till well blended.
  • Take purple cabbage and slice into long strips, chop also onion in the same way.
  • Mince some garlic and toss these ingredients together.
  • In a medium frying pan heat 1 tablespoon of extra add the cabbage mixture and sauté until somewhat wilted then crumble 1/2 cup of feta cheese, salt and pepper.
  • Cut up cucumber into small diced pieces add into a bowl with sour cream, dill, garlic, salt, pepper, lemon juice.
  • Plating: divide purple cabbage into 4 portions and place on plates. Form a mound of potato salad on one side of the cabbage and zatsiki on the other, place two lamb chops on top of the cabbage and leaning into the potato salad.
  • Garnish with a couple of sprigs of fresh parsley, and serve.