Lamb chops with Char-grilled Capsicum, Squash and Chat Potato Salad!

(serves 2)

I like to think of lamb chops as a great summer BBQ food, but who am i kidding, i would eat them any time of the year if i could afford it! So delicious and juicy and quick to cook! 

This pasta salad could be served cold or warm, and would also be a great BBQ accompaniment! It came about because i was cooking pasta for someone who doesn't like tomatoes, which was a bit of a challenge! Luckily sweet crunchy char-grilled capscium makes for a good colourful alternative!

Prep time: 20 min
Cooking time: 30 min


Ingredients:
200g rigatoni
2 capsicum
2 squash
10 prawns (from frozen, or de-shelled and butterflied)
2 cloves garlic
1 tsp Sumac
3 chat potatoes
lemon vinaigrette
handful of chives
1/2 lemon
6-8 lamb chops
olive oil


Marinade for lamb chops:
Balsamic vinegar
2 cloves garlic, finely diced
Rosemary
Salt, pepper


Method:
1. Marinate the lamb chops for at least 1hr (preferably overnight)
2. Defrost the prawns in cold salted water and marinate in salt, pepper, garlic, sumac and olive oil.

3. Cut the capsicum in half, de-seed and cut off the top and bottom edges so it can flatten. Grill under high heat with skin side up until it is burnt and wrinkled, approximately 10min. Remove from the grill and put in a plastic box and cover for 5min.
NB. The moisture that's retained from being in the box makes it easier to peel the skin off.

4. Peel the skin off the capsicum and slice into thin strips.
5. Boil the potatoes in salted water for 10 minutes until soft but firm.
6. Remove from the heat, cut into bite-size chunks and quickly dress with lemon vinaigrette, chives, salt and pepper in a large bowl.
7. Start cooking the pasta in salted boiling water until al dente.
NB. I have tried many times with rigatoni, but can't seem to get the texture right without it breaking - think i would try penne next time instead!
8. Heat a frypan with 1 tsp olive oil, then add the squash and cook for 3-4 minutes, turning occasionally.
9. Add the prawns to the frypan and cook for 2-3 minutes until pink.
10. Put all the cooked ingredients into the bowl with the potatoes, dress with some extra olive oil, lemon juice and salt and pepper to taste.

11. Put the lamb chops on a sandwich grill for 2-3 minutes (or normal grill for 5-7min) for medium-rare. 

Seriously, hands down the easiest way to cook meat! LOVE the sandwich grill, thanks LiEn!

12. Serve the lamb chops with salad and enjoy!