Serve thesesucculent lamb chops with oven roasted vegetables and spinach for a complete mid-week meal.
Ingredients
- 250g punnet cherry tomatoes, halved
- 2 zucchini, halved lengthways, cut into 3cm lengths
- 2 baby eggplant, halved lengthways
- 2 tablespoons olive oil
- 2 teaspoons rosemary, chopped
- 8 lamb chops
- 100g baby spinach leaves
Method
- Step 1Preheat oven to 220°C. Line a roasting pan with baking paper.
- Step 2Combine vegetables, 1 1/2 tablespoons of oil, rosemary, and salt and pepper. Toss to combine. Place into a large roasting pan. Roast for 15 to 20 minutes, or until vegetables are golden and tender.
- Step 3Heat remaining 2 teaspoons of oil in a frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium.
- Step 4Serve lamb with vegetables and spinach.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1791 kj
Energy
32g
Fat Total
12g
Saturated Fat
3g
Fibre
31g
Protein
85mg
Cholesterol
81.98mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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