Step 1: You will need
- 8 lamb chops
- 4 tbsp honey
- 2 cloves of garlic, minced
- 1 tbsp rosemary, chopped
- 1 tbsp sherry vinegar
- 1 tbsp water
- 2 medium potatoes, peeled and diced
- 500 ml vegetable oil
- 1 tbsp whole grain mustard
- 1 tsp mayonnaise
- 1 tbsp parsley, chopped
- 1 small saucepan
- 1 large saucepan
- 1 slotted spoon
- 1 brush
- 1 tray
- 1 pair of tongs
- 1 bowl
- 1 spoon
- paper towel
- 1 barbecue
- 1 bottle of water to douse any flames
Step 2: Prepare the barbecue
If you have a charcoal BBQ light it 30-45 minutes before you plan to cook. It is ready to cook on when there are no more flames and the charcoal has turned white.
If you are using a gas BBQ, light it up and turn it to the highest setting. Leave it for 15-20 minutes to heat up.
Step 3: Make the honey rosemary glaze
Place the honey, garlic, rosemary, sherry and water Into a small saucepan. Heat gently, mixing well and as soon as it comes to a simmer, remove from the heat.
Step 4: Fry the potatoes
Heat the oil in the large saucepan on moderate heat. When just hot, place the diced potatoes into the pan in batches and let them cook for 7 to 10 minutes until they brown.
Remove them from the pan with the slotted spoon and place on a paper towel to drain the excess oil.
Step 5: Make the potato mix
Place the potatoes in a bowl and add the mustard, mayonnaise, and parsley. Season with salt and pepper and then mix well.
Step 6: Grill the lamb chops
Season the lamb with salt and then brush with the honey glaze on both sides.
Place the lamb on the grill and grill for 2 minutes on each side. Brush the glaze over the chops every time you turn them.
Turn them 2 more times, brushing with glaze every time, for a total cooking time of about 6-8 minutes. Dowse the flames with water if necessary to prevent the meat from burning.
Step 7: Plate
Place some potatoes on each plate and top with a few chops.
Step 8: Serve
You can serve the chops by themselves as a starter or with the potato as main course.