The crispness of the potatoes plays with the succulent lamb to create a winning meal.
Ingredients
- 3/4 cup plain flour
- 10 lamb loin chops
- 2 tablespoons olive oil
- 1 cup water
- 2 tablespoons rosemary leaves
- 1 lemon, skin and pith removed, thinly sliced
- 650g (4 medium) Desiree potatoes, thinly sliced
- olive oil cooking spray
- rosemary sprigs, extra, to serve
Method
- Step 1Preheat oven to 200°C. Combine flour, and salt and pepper in a bowl. Coat chops in seasoned flour. Place onto a plate.
- Step 2Heat oil in a non-stick frying pan over medium heat. Cook chops, 3 at a time, for 2 to 3 minutes each side or until browned. Transfer to an ovenproof dish.
- Step 3Add 1 tablespoon of remaining seasoned flour to frying pan. Cook, stirring, over medium heat for 1 minute or until bubbling. Slowly pour in water, stirring constantly until mixture comes to the boil. Add rosemary and lemon slices. Pour mixture over lamb chops.
- Step 4Place sliced potatoes, overlapping slightly, over lamb. Spray with oil. Season with salt and pepper. Bake for 1 hour or until potatoes are golden and crisp. Top with rosemary sprigs. Serve.
- Low carb
- Low sodium
- Low sugar
Nutrition
2782 kj
Energy
38g
Fat Total
14g
Saturated Fat
4g
Fibre
43g
Protein
105mg
Cholesterol
96.59mg
Sodium
3g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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