Tender lamb chops taste terrific in a potato mixture with asparagus, sugar snap peas and pepitas.
Ingredients
- 6 chat potatoes, halved
- 1 bunch asparagus, trimmed, cut into 4cm lengths
- 100g sugar snap peas, trimmed
- 2 1/2 tablespoons olive oil
- 4 (180g each) lamb forequarter chops, trimmed
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1 tablespoon white wine vinegar
Method
- Step 1Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Add asparagus and peas to pan for last 3 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
- Step 2Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add lamb. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
- Step 3Add pepitas, vinegar and remaining oil to potato mixture. Toss to combine. Serve lamb with potato mixture.
- High protein
- Low carb
- Low sodium
- Low sugar
Nutrition
2568 kj
Energy
45g
Fat Total
11g
Saturated Fat
4g
Fibre
32g
Protein
88mg
Cholesterol
92.35mg
Sodium
2g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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