Celebrate the multicultural flavours of Australia with a barbecue and this lamb chops recipe.
Ingredients
- 500g sweet potato, washed
- 2 tablespoons olive oil
- 4 (200g each) lamb forequarter chops
- 3/4 cup Coles Simply Less light Greek-style yoghurt
- 2 teaspoons harissa paste (see note)
- 2 tablespoons chopped fresh coriander leaves
- 2 witlof, leaves separated
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh coriander leaves
- 1 tablespoon lemon juice
- Lemon wedges, to serve
Method
- Step 1Using a fork, pierce sweet potato all over. Place on a microwave-safe plate. Microwave on HIGH (100%) for 4 minutes or until tender. Quarter sweet potato lengthways. Brush with half the oil.
- Step 2Heat a greased barbecue plate or chargrill on medium-high. Cook lamb for 3 to 4 minutes each side for medium or until cooked to your liking. Cook sweet potato for 2 to 3 minutes each side or until crisp.
- Step 3Place yoghurt, harissa paste and chopped coriander in a small bowl. Stir to combine.
- Step 4Combine witlof, parsley leaves and coriander leaves in a medium bowl. Drizzle with lemon juice and remaining oil. Toss gently to combine. Drizzle sweet potato with harissa yoghurt. Serve lamb chops with sweet potato, salad and lemon wedges.
- Low carb
- Low sodium
- Lower gi
Nutrition
2719 kj
Energy
46g
Fat Total
13g
Saturated Fat
4g
Fibre
34g
Protein
103mg
Cholesterol
225.58mg
Sodium
13g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Harissa paste is a spicy paste used in North African cookery. Find in large supermarkets.
- Author: Cathie Lonnie
- Image credit: Craig Wall, Al Richardson & Andrew Young
- Publication: Super Food Ideas
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