Old El Paso

Succulent chops of lamb marinated in honey, lime and spices, served with crisp, golden slices of potato.

Ingredients

1 x pack of Old El Paso Seasoning Mix for Mexican Wedges
1 x pack of Old El Paso Original Smoky BBQ Fajita Spice Mix
12 x lamb chops
4 x potatoes, peeled and cut into thin slices – 0.5cm thick
2 x 2 limes, Juiced
2 teaspoons honey
2 tbsp vegetable or olive oil

Instructions

1. Pre-heat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6.

2. To make the marinade, mix the Old El Paso Original Smoky BBQ Fajita Spice Mix, honey and lime juice in a large bowl. Throw in the lamb chops and turn them to coat well in the marinade. Cover them with foil or cling film, then leave them in the fridge for about half an hour.

3. Toss the potato slices with the oil and sprinkle with the Old El Paso Seasoning Mix for Mexican Wedges . Lay slices in a single layer on a baking sheet and bake them for 30 minutes until crispy and golden and fully cooked all the way through.

4. Cook the lamb on a medium-hot BBQ, griddle pan or under the grill for 3-4 minutes each side until thoroughly cooked through.

Make it your way

Make a little bed of crispy potato slices on your plate, place your succulent chops on top – then tuck in and enjoy!

Cook’s tips

Add a bit of extra colour with a crisp fresh mixed salad, the perfect side to this dish!