Ingredients
- 1/2 cup mint jelly
- 2 garlic cloves, crushed
- 1/3 cup mint leaves, chopped
- 12 small lamb loin chops
- 8 red rascal potatoes
- 1/4 cup olive oil
- 40g butter, melted
- 1 cup Tamar Valley Greek Style Yoghurt
- 2 tablespoons tahini
- 2 teaspoons honey
- dressed coleslaw, to serve
Method
- Step 1Preheat barbecue grill and plate on medium-high heat. Place mint jelly, garlic and mint in a large bowl. Season with pepper and stir to combine. Add lamb and turn to coat.
- Step 2Pierce potatoes with a sharp knife. Place in a single layer on a microwave-safe plate. Cover with 2 layers plastic wrap and microwave on HIGH (100%) for 10 minutes or until just tender. Remove from microwave. Allow to cool slightly.
- Step 3Place potatoes on barbecue plate and gently squash with a potato masher. Combine oil and butter and drizzle over potatoes. Barbecue potatoes for 5 to 8 minutes each side or until crisp.
- Step 4Meanwhile, place lamb chops on grill. Grill for 3 to 4 minutes each side for medium or until cooked to your liking.
- Step 5Combine yoghurt, tahini and honey in a small bowl. Season with salt and pepper. Serve lamb chops with potatoes, coleslaw and yoghurt dressing.
- Low carb
- Low sodium
- Lower gi
Nutrition
3441 kj
Energy
52g
Fat Total
20g
Saturated Fat
6g
Fibre
36g
Protein
106mg
Cholesterol
183.53mg
Sodium
26g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Butler
- Image credit: Louise Lister
- Publication: Super Food Ideas
0