McCain Texan lamb chop tray bake with Crispy Chips
McCain Texan lamb chop tray bake with Crispy Skin On Oven Chips
Recipe by: Daleen van der Merwe
Preparation: 10 min
Cooking: 30 min
1 x 750 g McCain Crispy Skin On Oven Chips with Skin On Texan BBQ flavour
Air Fryer lamb chops
4 lamb shoulder chops (460 g)
3 Tbsp olive oil
salt and pepper
1 t BBQ spice
2 cloves garlic, finely chopped
zest 1 lemon
150 g small button mushrooms
250 g plum or cherry tomatoes (whole)
2 Tbsp lemon juice
fresh basil, to garnish
Air Fryer Chips
Set the Air Fryer to 200 °C
Spread McCain Crispy Skin On Oven Chips in the air fryer basket
Air-fry for 12-15 minutes, shaking the basket halfway through the cooking time
Oven Chips (talk to this method but show how to make in the air fryer)
Preheat the oven to 220 °C
Spread the frozen McCain Skin On Chips evenly in a single layer on a baking tray.
Bake for 10 – 12 minutes, turning occasionally until crispy and light golden in colour.
Toss through cooked lamb chops and serve immediately.
Air Fryer Lamb chops
Set the air fryer to 195 °C.
Brush the lamb chops with one tablespoon of the oil.
Season the chops with BBQ spice and salt and pepper to taste.
Mix the garlic and lemon zest and rub it into the chops.
Place the chops in a single layer in the air fryer basket and cook for 6 minutes.
While chops are cooking, add the mushrooms and tomatoes, lemon juice, the remaining two tablespoons of oil and salt and pepper to taste to a bowl and toss to coat.
Open the air fryer and flip the chops.
Add the vegetables to the basket and return to the air fryer.
Cook for 8 more minutes, stirring the vegetables halfway through.
Once done, leave the lamb chops inside the hot air fryer for another 2 minutes. This keeps the lamb chops warm and ensures that it is thoroughly cooked yet still tender.
Dish the potato chips with the chops and vegetables on a serving plate.
Garnish with fresh basil. Serve immediately.
Oven-baked lamb chops
Put the oven on grill. Season the chops with salt and pepper and the BBQ spice.
Place the chops in a large roasting pan.
Mix the olive oil, garlic, lemon zest and sprinkle over the chops
Set in the centre of the oven. Grill until the chops are brown. Turn the chops once to brown on both sides.
Add the tomatoes, mushroom and the lemon juice, cover with foil. Reduce the oven temperature tor 170 °C and bake for 30 minutes. Garnish with fresh basil and toss the chips through.