Lemon juice and parsley are the core ingredients of this simple but tasty marinade for lamb.
Ingredients
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/4 cup olive oil
- 4 (200g each) forequarter lamb chops
- 600g nadine potatoes, quartered
- 30g butter
- 2 green onions, thinly sliced
Method
- Step 1Combine lemon rind, lemon juice, parsley and 2 tablespoons oil in a glass or ceramic bowl. Add chops. Turn to coat. Cover and refrigerate for 2 hours.
- Step 2Cook potato in a large saucepan of boiling, salted water for 10 to 15 minutes or until just tender. Drain. Return to pan. Add butter and onions. Using a fork, lightly crush. Season with pepper. Cover.
- Step 3Meanwhile, heat remaining oil in a frying pan over medium-high heat. Remove lamb from marinade. Discard marinade. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve lamb with potato mixture.
- Low carb
- Low sodium
Nutrition
2047 kj
Energy
28.1g
Fat Total
10.3g
Saturated Fat
2.7g
Fibre
37.7g
Protein
125mg
Cholesterol
156mg
Sodium
19.7g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Steve Brown
- Publication: Super Food Ideas
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