Feed the family with this tasty and nutritious dish on your next camping adventure.
Ingredients
- 4 (850g) lamb forequarter chops, trimmed
- 3 garlic cloves, unpeeled, bruised
- 2 teaspoons dried Italian herbs
- 2 tablespoons olive oil
- 1/4 cup worcestershire sauce
- 750g chat potatoes, halved
- 240g cherry truss tomatoes
- 1/3 cup whole-egg mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon dried chives
- 125g can corn kernels, drained
- Barbecue sauce, to serve
Method
- Step 1At home Place chops in a large snap-lock bag. Add garlic, Italian herbs, oil and worcestershire sauce. Seal bag, removing as much air as possible. Freeze (see note).
- Step 2Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 12 minutes or until just tender. Drain.
- Step 3Meanwhile, heat a barbecue plate or chargrill over medium-high heat. Cook chops for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Meanwhile, add tomatoes to barbecue or chargrill. Cook for 4 to 5 minutes or until starting to collapse.
- Step 4Combine mayonnaise, lemon juice and chives in a bowl. Add potatoes and corn. Toss to combine. Serve chops with tomatoes, potato salad and barbecue sauce.
- Low carb
- Lower gi
Nutrition
2397 kj
Energy
31.4g
Fat Total
5.8g
Saturated Fat
6.2g
Fibre
25.7g
Protein
89mg
Cholesterol
546mg
Sodium
44g
Carbs (total)
All nutrition values are per serve
Notes
Marinated chops can be frozen in snaplock bags for up to 3 months. Take them frozen and thaw in the esky. You could use 2 x 400g beef rump steaks, halved, instead of the chops.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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