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Chargrilled lamb with creamy potato salad

Chargrilled lamb with creamy potato salad


  • 1 cup tomato sauce
  • 2 Tbsp maple syrup
  • 2 Tbsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 4 x 200g lamb rumps
  • 800g waxy potatoes, peeled and chopped
  • 1/2 cup whole-egg mayonnaise
  • 1 Tbsp chives, chopped
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped gherkins
  • Sea salt and cracked black pepper


  1. Place the tomato sauce, maple syrup Worcestershire and smoked paprika in a bowl and mix to combine. Add the lamb and toss to coat. Set aside to marinate for 10 minutes. Place the potato in a medium saucepan of salted cold water and bring to the boil. Cook for 18-20 minutes or until tender. Drain and set aside to cool.
  2. Pre-heat a chargrill pan or barbecue over medium heat. Chargrill or barbecue the lamb for 6 minutes each side for medium or until cooked to your liking. Place the potato, mayonnaise, chives, spring onion, gherkins, salt and pepper in a bowl and mix to combine.
  3. Slice the lamb and serve with the potato salad.
Source: Recipe from Donnay Hay & photo by Chris Court

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