This flavour packed dinner recipe is served with chive potatoes and a green bean and egg salad.
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.
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.
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.
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.
Divide salad and chive potatoes among plates and top with lamb loin chops; crusty bread and lemon wedges, to serve.
Nutritional analysis per serving (6 servings)
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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