Wednesday, 14 December 2022 / Topics:
- Time 45 minutes
- Serves 4
- Difficulty simple
Ingredients:
1 large red capsicum
12 baby potatoes, halved at an angle
8 lamb loin chops
6 rosemary sprigs, leaves picked and finely chopped
2 garlic cloves, finely chopped
Zest and juice of 1 lemon
1 tablespoon olive oil, plus 2 tablespoons extra
300g green beans, trimmed
½ red onion, thinly sliced
½ bunch of mint, leaves picked
⅓ cup kalamata olives, pitted and halved
80g feta, crumbled
Method:
- Preheat oven to 240°C (fan-forced). Place capsicum on a baking tray and roast for 15-20 minutes or until the skin has blackened. Remove from heat and place into a covered container or bowl to steam. Once cool enough to handle, peel capsicum and discard skin. Slice into thick strips and set aside.
- Meanwhile, bring a medium saucepan of water to the boil. Cook potatoes for 8-10 minutes or until just tender. Drain, transfer to a large bowl and set aside to cool slightly.
- Score the fat on the lamb chops. Place the lamb, fat side down, in a large griddle or frying pan. Cook over medium-high heat for 3-5 minutes or until fat renders out. Turn lamb and cook for 1-2 minutes each side or until cooked to your liking. While lamb is cooking, combine rosemary, garlic, lemon zest and one tablespoon oil in a large bowl. Toss lamb chops in marinade and set aside to rest.
- Return pan to high heat. Cook green beans for 2-3 minutes or until tender and lightly charred. Remove from pan, then toss potatoes in one tablespoon oil and a pinch of salt. Grill potatoes on the cut edge for 2-3 minutes or until lightly charred. Toss potatoes with capsicum, green beans, red onion, mint, olives, feta, lemon juice and remaining one tablespoon oil.
- Divide salad between four serving plates, top with lamb chops and drizzle over any remaining marinade.
- Energy 534cal
- Total Fat 32.0g
- Sat Fat 10.2g
- Total Carb 20.3g
- Sugar 7.2g
- Sodium 423mg
- Protein 37.4g
- Fibre 6.6g
