Peter Gordon’s-Lamb
8-12 lamb chops
salt and pepper
100ml Forage Apple Glaze
80ml Avocado Oil
500g Kumara
1 medium Onion, peeled and finely sliced
2 spring onions, sliced
Lightly season chops. Mix half the glaze with 20ml of the oil, brush over chops. Marinate for an hour or so. Cut kumara into even-sized chunks. Place in a pot of water with some salt and boil until just tender. Drain, place in bowl with red onions. Pour over remaining oil, add some salt and pepper, and gently toss. Cover with foil to keep warm. Heat overhead grill to medium high. Place chops on foil-lined tray and grill both sides about 4cm from heat for 3-4 minutes, or simply barbeque them. The glaze will begin to caramelise so watch it doesn't burn. Once cooked, mix spring onions into the kumara and divide between 4 plates. Sit chops on top and drizzle with remaining apple glaze - eat while hot.
