The barbecue dinner that doesn't care what season it is

Cold potato salad has its place — Boxing Day, mostly. But toss just-boiled potatoes through a mustardy dressing while they're still steaming and something better happens: they drink it in, every waxy little half seasoned to the centre instead of just coated. That's the bed for these chops. The barbecue does what it does best — crisped fat edge, charred faces, pink at the bone — and the resting juices run straight into the salad, which is not an accident. Warm, sharp, smoky and honest. It works in January and it works in July.

35 mins 2 servings Prep 15 minsCook 20 minsMain CourseAustralian

Ingredients

  • 4 Your Farmer grass-fed lamb loin chops
  • 1 tbsp olive oil (for the chops)
  • Salt and pepper to season
  • 800g chat potatoes, halved
  • 1 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • 80ml extra virgin olive oil
  • 1 eschalot, finely chopped
  • 3 spring onions, thinly sliced
  • Small handful flat-leaf parsley, chopped

Instructions

For the warm potato salad

Boil the potatoes in well-salted water for 12–15 minutes until tender to a knife.

800g chat potatoes

While they cook, whisk both mustards with the vinegar, extra virgin olive oil and eschalot, and season.

1 tbsp Dijon mustard1 tbsp wholegrain mustard2 tbsp red wine vinegar1 eschalot

Drain the potatoes and tip them into the dressing while steaming hot — they'll drink it up as they sit. Fold through the spring onions and parsley just before serving.

3 spring onionsparsley

For the chops

Pat the chops dry, rub with the oil and season generously.

4 loin chops1 tbsp olive oil

Heat the barbecue grill to high. Stand the chops on their fat edge for 1–2 minutes until golden, then cook 3–4 minutes per side for medium.

Rest the chops for 5 minutes on a plate that can catch the juices.

Pile the warm salad onto plates, sit the chops on top and pour every drop of the resting juices over the potatoes.

Appears in

In every lamb share — Loin Chops (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
From $183.33

Why Warm Potatoes Make a Better Salad

There's a small piece of kitchen science doing the work here: hot potatoes are still absorbing, not just holding. Dress them straight from the pot and the vinegar and mustard travel into the potato as it cools, so every bite is seasoned through. Wait until they're cold and the dressing just sits on the surface. The chops, meanwhile, play to the loin chop's strengths — it's the small T-bone of the lamb, tender enough to treat like a steak, with a fat edge that crisps over open flame and drips flavour as it goes. Best at medium, rested properly, juices saved. The four-pack comes in every pastured lamb share, and Your Farmer® lamb is 100% pasture-raised — the kind of clean, sweet lamb fat you actually want running into your potatoes. Rest the chops on a plate with a lip for exactly that reason — those juices are the last ingredient in the salad.

Swaps and Variations

No eschalot? Half a small red onion, chopped fine and given five minutes in the dressing to soften, does the same job. A few rashers of bacon crisped and crumbled through the salad never hurt anyone, and capers or chopped cornichons push it towards something sharper and more European. Chump chops swap in with an extra minute a side. And the whole formula — charred meat over warm dressed potatoes — works just as well from the beef half of the freezer; our marinated topside steaks on the barbecue are the natural crossover. In winter, a grill pan indoors does everything the barbecue does here bar the smoke.

Storage and Leftovers

The potato salad keeps 3 days in the fridge and is genuinely good cold — the flavours settle in rather than fade. Cooked chops keep 3 days airtight; slice the meat off the bone and serve it cold over the leftover salad for a lunch that needs no improving. If you want the salad warm again, ten seconds shy of hot in the microwave and a fresh scatter of parsley revives it. Raw thawed chops keep 2–3 days in the coldest part of the fridge, so you can shop the freezer midweek and cook this Friday.

Frequently asked questions

Can I boil the potatoes ahead of time?

You can, but dress them hot — that's the whole trick. If you must cook ahead, reheat the potatoes gently before tossing them through the dressing so they still absorb it.

What potatoes work best?

Waxy chats or any small boiling potato that holds its shape. Floury roasting potatoes drink the dressing too, but they collapse into something closer to mustard mash — delicious, just not salad.

Can I cook this without a barbecue?

Yes — a grill pan or heavy frypan over high heat gives the same crust. Same times: fat edge first, then 3–4 minutes a side, then the rest.

How do I scale this for four adults?

Double the chops with a second four-pack and add another 300g of potatoes — the dressing quantity already stretches. Cook the chops in two rounds so the grill stays hot.

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Vendor:Savill Family Pastoral

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