Grilled lamb & potato crush
Lamb with a tasty tangy zing...in 25 minutes. You can make it on the barbecue, too
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 25 mins
Super healthy
- Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
- Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
- Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.
BBQ it or make it quicker
Barbecue the lamb and cook the tomatoes alongside in a small roasting tray. To make it quicker, heat the grill, but omit the rest of step 1. Tip a large, drained can of butter beans into the pan with the garlic and cook as above.
Per serving
434 kcalories, protein 300g, carbohydrate 23g, fat 25 g, saturated fat 11g, fibre 3g, salt 0.48 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2063/
http://www.bbcgoodfood.com/recipes/2063/
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Ingredients
- 500g bag new potatoes
- zest 1 lemon
- 1 tbsp olive oil
- 4 x 140g/5oz lamb chops or steaks
- 250g pack cherry tomatoes
- 1 garlic clove , crushed
- 250g bag baby spinach
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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 25 mins
Super healthy
Ingredients
- 500g bag new potatoes
- zest 1 lemon
- 1 tbsp olive oil
- 4 x 140g/5oz lamb chops or steaks
- 250g pack cherry tomatoes
- 1 garlic clove , crushed
- 250g bag baby spinach
Per serving
434 kcalories, protein 300g, carbohydrate 23g, fat 25 g, saturated fat 11g, fibre 3g, salt 0.48 g
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05 November 2007
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