The Dinner Project

This flavour packed dinner recipe is served with chive potatoes and a green bean and egg salad.


  • 1 lemon, zested, juiced

  • 80ml (1/3 cup) olive oil

  • 2 tsp smoked paprika

  • 1 tsp sweet paprika 

  • 1 tsp garlic powder

  • 2 tbs finely chopped oregano

  • 12 lamb loin chops

  • Chive Potatoes

  • 400g small ruby red delight potatoes, halved

  • 400g chats potatoes, halved

  • 1bn chives, thinly sliced

  • 60ml (¼ cup) extra virgin olive oil

  • 1 lemon, zested finely

  • Green Bean and Egg Salad

  • 60ml (¼ cup) red wine vinegar

  • 60ml (¼ cup) olive oil

  • 1 tbs Dijon mustard

  • 3 tsp caster sugar

  • 6 eggs, soft boiled

  • 200g baby green beans, thinly sliced lengthwise

  • 2 vine ripened tomatoes, cut into wedges

  • 2 small red onions, thinly sliced

  • 1 small yellow capsicum, trimmed, thinly sliced

  • 120g baby spinach leaves


  • 1.

    To marinate the lamb, place, zest, juice, 2 tablespoons oil, spices, powder, oregano and lamb in a large bowl and toss to combine; season to taste.

  • 2.

    Cook potatoes in a medium saucepan of boiling salted water for 25 minutes or until cooked. Drain, and transfer to a heatproof bowl. Add chives, oil and zest season to taste and toss well to combine.

  • 3.

    Meanwhile to make the salad, in a large bowl, whisk together vinegar, mustard, sugar and oil. Add remaining ingredients, season to taste and toss well to combine.

  • 4.

    Heat a large non-stick frying pan over high heat. Add remaining oil and cook lamb loin chops for 5 minutes, turn and cook for a further 5 minutes or until cooked to your liking. Rest for 5 minute before serving.

  • 5.

    Divide salad and chive potatoes among plates and top with lamb loin chops; crusty bread and lemon wedges, to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1085kj
  • Fat Total 86g
  • Saturated Fat 28g
  • Protein 41g
  • Carbohydrate 38g
  • Sugar 8g
  • Sodium 227mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Add preserved lemon to bean & egg salad.
  • Substitute eggs with tofu, or your favourite cheese.
  • Lamb loin chop, also known as the Lamb T-bone are very tender. Substitute with eye of loin or cutlets. 
  • Eat a variety of cuts from loin cuts. For example; cutlets, steaks through to non-loin cuts e.g. chuck steak, shin.

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