Campbells Kitchen

Method

• In a jug, or bowl, add 1 cup stock, soy sauce, honey and ginger, stir well until combined.
• Place lamb into a large snap lock bag, or non metallic bowl, pour over marinade. Marinate in the refrigerator for at least 2 hours, or overnight, turning occasionally.
• Cut potatoes into 2cm dice. Place into a large saucepan of salted boiling water and cook for 8 minutes or until just tender. Drain.
• Meanwhile in a large non-metallic bowl combine remaining 1/2 cup stock, oil, mustard and lemon juice. Add drained potatoes and toss to combine. Cover and set aside in refrigerator until cool. Just before serving, toss in parsley and mint.
• Remove lamb from marinade. Cook over a medium-high heat, on a pre-heated BBQ, chargrill plate or frying pan for 3-5 minutes each side or until cooked to your liking. Serve with herbed potato salad.

Ingredients

1 x 375ml pack Campbell's Real Stock - Vegetable
3 tbsp soy sauce
1/4 cup honey
1 tbsp finely grated ginger
4 lamb forequater or chump chops
8 large potatoes peeled, chopped or 1 kg baby chats, halved
1 tbsp oil
1 tbsp Dijon mustard
2 tsp lemon juice
1/2 bunch continental parsley, chopped
1/2 bunch mint, chopped