Minted Lamb with Smashed Potatoes, Peas and Olives

Makes: 4 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 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.

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