Minted Lamb Chops
These minty lamb leg steaks or chops make a delicious midweek treat. On the table in under 30 minutes and served with a creamy potato and watercress salad - a mouthwatering treat for all.
Ingredients
- 4 lamb loin chops or leg steaks
For the marinade:
- 1 tablespoon rapeseed or sunflower oil
- 2 teaspoons prepared mint sauce
- 1–2 tablespoons balsamic vinegar
For the salad:
- 900g small new potatoes, quartered, cooked and cooled
- 3–4 tablespoons low-fat Greek yogurt
- ½ lemon grated zest and juice
- 1 small red onion, peeled and finely chopped, or 2 spring onions, finely chopped
- 1 garlic clove, peeled and finely crushed
- 2 large handfuls watercress leaves, rinsed
- 2 tablespoons freshly chopped flat-leaf parsley
Method
To prepare the marinade: in a large, shallow bowl, mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
- For the salad: in a large bowl, mix all the ingredients together, season and set aside.
- Cook the lamb in a non-stick griddle pan on the hob, under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side or until any meat juices run clear.
- Serve the steaks with the salad.
Nutrition
Each serving provides:
- Energy
- 433kcal
- Fat
- 13.5g
- Saturates
- 4.2g
- Carbs
- 39.4g
- Sugars
- 7.2g
- Fibre
- 5.1g
- Protein
- 35.8g
- Salt
- 0.3g
