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Herby Lamb Balsamic Chops |
| Lamb chops with herbs and olive-oil roasted potatoes |
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Serves |
2 to 4 |
Cooking Time |
Approximately 15 minutes |
Temperature |
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2-4 lean Welsh lamb cutlets or loin chops
15ml (1tbsp) olive oil
15ml (1tbsp) balsamic vinegar
2 cloves garlic, crushed
15ml (1tbsp) fresh mint, chopped
15ml (1tbsp) fresh thyme, chopped
15ml (1tbsp) fresh parsley, chopped
5ml (1tsp) olive oil
225g (8oz) small potatoes
15ml (1tbsp) fresh parsley, chopped
15ml (1tbsp) fresh mint, chopped
½ lemon juice
100g (4oz) pre-made hummus |
Place lamb cutlets or loin chops into a bowl and add balsamic vinegar, garlic and herbs. Mix well, cover and refrigerate for 15-20 minutes.
Meanwhile place olive oil into a shallow baking tray and add small potatoes. Roast in the oven for 40-60 minutes depending on size until soft.
Heat griddle pan or barbecue, cook chops over a high heat for about 6 minutes per side.
Mix the fresh parsley and mint with the hummus, add a squeeze of lemon juice and serve a large dollop with the roasted potatoes, herby balsamic chops, and a tomato and red onion salad |
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