Serve these tasty lamb chops in mint sauce with potato salad for a complete mid-week meal.
Ingredients
- 700g chat potatoes, cut into 1cm-thick slices
- 2 1/2 tablespoons olive oil
- 1 lemon, juiced
- 2 tomatoes, cut into thin wedges
- 1 small red onion, thinly sliced
- 1/3 cup flat-leaf parsley leaves, roughly chopped
- 8 lamb loin chops
- 1/3 cup mint jelly
- 1/3 cup Massel chicken style liquid stock
Method
- Step 1Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, partially covered, for 6 to 8 minutes or until tender. Drain. Place in a bowl. Whisk 2 tablespoons oil, 2 tablespoons lemon juice and salt and pepper in a bowl. Pour over potato. Add tomato, onion and parsley. Toss to combine.
- Step 2Heat remaining 2 teaspoons oil in a large non-stick frying pan over high heat. Reduce heat to medium. Season both sides of lamb with pepper. Cook lamb, in 2 batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Drain excess fat from pan.
- Step 3Return pan to medium-low heat. Add mint jelly and stock. Simmer, stirring, for 2 minutes or until reduced slightly. Place lamb on serving plates. Drizzle with mint jelly sauce. Serve with potato salad.
Nutrition
2419 kj
Energy
34g
Fat Total
12g
Saturated Fat
34g
Protein
173.12mg
Sodium
11g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Mullins
- Image credit: Louise Lister
- Publication: Super Food Ideas
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