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Sticky lamb cutlets and stuffed Roseval potato

Sticky lamb cutlets and stuffed Roseval potato, prepared with the Champions' Choice sauce and Mother of all Rubs from the Pitmaster Collection.

Ingredients

Champions' Choice sauce Pitmaster collection
lamb chops
2Mother of all rubs Pitmaster collection
600glamb mince
6Roseval potatoes

Preparation

Lamb Chops

  1. Brush the chops with Champions' choice sauce and sprinkle them on both sides with the Mother of all rubs sauce.
  2. Grill the chops for about 2 minutes on each side and brush them again with Champions' choice sauce.
  3. Let the chops rest for 3 minutes before serving.

Stuffed Roseval Potatoes

  1. Halve the potatoes lengthwise and hollow them out using a spoon or a Parisienne scoop.
  2. Steam the potatoes until just tender and let them cool on a tea towel.
  3. Mix the ground meat with 1 heaping tablespoon of Champions' choice sauce and 2 teaspoons of Mother of all rubs blend. Season further with more rub, pepper, and salt if desired.
  4. Roll 12 balls from the ground meat and fill the potatoes with them.
  5. Brush the potatoes with a generous amount of Champions' choice sauce.
  6. Grill the potatoes on the barbecue or roast in the oven until the meat is cooked through.
  7. After grilling, brush the potatoes again with Champions' choice sauce.

Assembly

  1. Serve the potatoes with the sticky lamb chops on a plate with tahini yogurt, roasted bell pepper, onion, lettuce, and sweet potato. Garnish with toasted almonds.