This delicious dinner is served with roasted smashed lemon potatoes, cauliflower and green beans.
Place chops in a large bowl with 1 tablespoon oil and Moroccan spice. Season to taste; leave to stand at room temperature for 10 minutes.
Boil or steam potatoes until cooked, drain and cool slightly. Using a potato masher or large wooden spoon, roughly break potatoes up into chunky pieces; cover with foil to keep warm.
Preheat oven to 220C. Heat remaining olive oil in a large ovenproof pan over medium-high heat. Add onion, garlic, lemon peel, herbs and cauliflower and cook, tossing occasionally, for 5 minutes or until cauliflower starts to turn golden. Add smashed potatoes and toss until well to combine. Transfer to a large roasting and scatter over parmesan; season to taste. Roast for 10 minutes or until parmesan is melted and golden.
Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat. Cook chops for 3 minutes, turn and cook for a further 3 minutes or until cooked to your liking. Rest 5 minutes before serving.
Meanwhile, bring a medium saucepan of water to the boil. Add beans and cook for 3 minutes, drain.
Divide roasted smashed potato and cauliflower among plates and scatter with parsley. Top with beans and lamb chops. Serve with lemon wedges and yoghurt on the side.
Nutritional analysis per serving (4 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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