Lamb chops and roasted vegetables are a mid-week wonder, ready in just 30 minutes.
Nutrition
2500 kj Energy
28.6g Fat Total
7.3g Saturated Fat
11.4g Fibre
55.6g Protein
125mg Cholesterol
745mg Sodium
27.5g Carbs (total)
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
Green olive lamb with white bean puree
Ingredients
- 200g cherry truss tomatoes
- 2 medium zucchini, cut into 6cm long wedges
- Olive oil cooking spray
- 2 tablespoons extra virgin olive oil
- 8 lamb loin chops, fat trimmed
- 1/2 cup green olive tapenade (see Notes)
- 2 x 420g cans cannellini beans, drained, rinsed
- 1 garlic clove, quartered
- 2 tablespoons lemon juice
- 80g baby rocket
- 1 tablespoon balsamic vinegar
- Lemon zest, to serve
Instructions
Step 1
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
Step 2
Using scissors, cut tomatoes into 4 portions, leaving stems attached. Place tomatoes and zucchini on prepared tray. Spray with oil. Season with salt and pepper. Bake for 12 to 15 minutes or until vegetables are just tender. 3
Step 3
Meanwhile, heat 2 teaspoons oil in a large frying pan. Cook lamb, brushing with 1/3 cup of tapenade, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
Step 4
Process beans and garlic in a food processor until smooth. With motor running, add lemon juice, 1 tablespoon remaining oil and 1 tablespoon cold water. Process to combine.
Step 5
Combine remaining tapenade and oil in a small bowl (see Notes). Combine zucchini, rocket and vinegar in a medium bowl. Toss to combine. Serve lamb on white bean puree with a dollop of tapenade dressing. Sprinkle with lemon zest and serve with tomatoes and salad.
Cook’s notes
Different brands of olive tapenades vary in flavour, so add to taste.
Tapenades also vary in thickness, so gradually add oil until mixture becomes a spoon-able consistency.
