Easy-going lamb chops get along with most sides, but they're particularly tight with a creamy potato salad mixed with crisp crescents of celery. Add a fresh scattering of minty salsa and you have yourself a plateful of friendly flavours that play exceptionally well together.
Cut potatoes into 3cm pieces. Place in a saucepan of cold, salted water and bring to the boil. Cook for 8 minutes or until tender. Drain well. While potatoes are cooking, continue with step 2.
Thinly slice celery.
Place celery and potato in a bowl with aioli, 2 teaspoons white wine vinegar, 20ml (1 tablespoon) cold water, salt and pepper and toss to coat. Set aside.
Heat oil in a frypan over medium-high heat. Season lamb chops with salt and pepper and cook for 3 minutes each side for medium or until cooked to your liking. Place on a plate, cover with foil and rest for 5 minutes.
Finely chop cucumber and tomato. Thinly slice spring onion. Pick mint leaves from their stems roughly chop. Place cucumber, tomato, spring onion and mint in a bowl with remaining white wine vinegar, honey, salt and pepper and mix to combine.
Divide lamb and potato salad between plates. Spoon over mint salsa to serve.