Seared loin chops are served with a tasty salad of grilled zucchini strips and broad beans.
Ingredients
- 8 lamb loin chops
- 400g frozen broad beans
- 800g zucchini, finely sliced in lengths
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 15 small mint leaves
- 50 g pea shoots
Method
- Step 1Bring a large pot of salted water to the boil and cook the broad beans for 2 minutes. Drain and set to one side.
- Step 2Remove the beans from the pods.
- Step 3Heat a grill plate over a medium heat and sear the zucchini strips until just coloured.
- Step 4Put the olive oil and lemon juice into a bowl and season with sea-salt and freshly ground black pepper. Add the zucchini, broad beans, mint leaves and pea shoots to the dressing. Toss to combine.
- Step 5Cook the chops on a medium to high grill for 3 minutes on each side.
- Step 6Serve the chops with the zucchini salad.
- High fibre
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
3560 kj
Energy
63.7g
Fat Total
23.6g
Saturated Fat
9.4g
Fibre
49.1g
Protein
160mg
Cholesterol
155mg
Sodium
4.8g
Carbs (sugar)
18.4g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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