Char-grilled forequarter chops with parsley butter
Preheat oven to 200°C (180° fan-forced). Line a large baking tray with baking paper.
Cook potatoes in a large saucepan of salted boiling water for 8 to 10 minutes or until tender. Drain and cool slightly.
Meanwhile, place butter, curry powder, one garlic clove, mustard, parsley, lemon juice and zest into a small food processor. Season and process until well combined. Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 20 minutes or until firm.
Place potatoes on prepared baking tray and lightly crush with a fork. In a small bowl combine remaining garlic and oil, season and drizzle over the potatoes. Sprinkle with parmesan cheese. Bake in oven for 25 to 30 minutes or until golden and crispy.
While potatoes are cooking, heat a lightly oiled char-grill or barbecue over medium-high heat. Season chops and cook for 4 to 5 minutes each side, or until cooked to your liking. Set aside to rest.
In the same char-grill pan or barbecue cook radicchio and zucchini, in batches, for 3 to 4 minutes or until charred and tender.
Top lamb chops with rounds of butter and serve with potatoes sprinkled with extra parsley and char-grilled vegetables.