Feed your family these juicy lamb chops served with curried potato salad.
Ingredients
- 800g small Red Royale potatoes
- 1 cup (120g) frozen peas, thawed
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1/4 cup (75g) rogan josh curry paste
- 1 Lebanese cucumber, coarsely chopped
- 2 tablespoons lemon juice
- 500g Greek-style yoghurt
- 1 cup coriander leaves
- 1/4 cup (20g) flaked almonds, toasted
- 8 Coles Australian Lamb Loin Chops, trimmed
Method
- Step 1Cook potatoes in a large saucepan of boiling water for 30 mins or until tender. Add peas. Cook for 1 min. Drain. Set aside to cool slightly. Break potato into large pieces. Transfer mixture to a bowl.
- Step 2Meanwhile, heat the oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add 1 tbs curry paste. Cook, stirring, for 2 mins or until fragrant. Transfer to the bowl.
- Step 3Add cucumber, 1 tablespoon lemon juice, 2/3 cup (190g) yoghurt, half the coriander and half the almonds to the potato mixture. Toss to combine. Season.
- Step 4Heat a barbecue grill or chargrill on medium-high. Combine 2/3 cup (190g) yoghurt, remaining curry paste and remaining lemon juice in a large glass or ceramic dish. Add lamb. Turn to coat. Cook for 3-4 mins each side for medium or until cooked to your liking. Divide lamb and potato salad among serving plates. Serve topped with remaining yoghurt, coriander and almonds.
- High fibre
- Low carb
- Lower gi
Nutrition
2421 kj
Energy
22g
Fat Total
6g
Saturated Fat
12g
Fibre
46g
Protein
458mg
Sodium
19g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Start this a day ahead – make salad without coriander and almonds and store in the fridge. Marinate lamb in the fridge overnight, too. Allow additional time for cooling.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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