Lamb chops with lemon & parsley

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olive magazine

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Recipe by olive magazine

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1. Heat the grill to high, put the chops on the grill pan and cook for 5 minutes on each side for pink and 10 minutes on each side for well done.
2. Meanwhile, put the lemon zest and juice in a bowl and add the parsley and garlic. Add 1 tbsp olive oil and a little seasoning. Remove the chops from the grill and serve with the lemon and parsley mixture on the side.

Know-how

Serve the lamb chops separately from the lemon and parsley, so those that want can have them plain, those with more sophisticated palates can dress them up.

Per serving

322 kcalories, protein 26.7g, carbohydrate 0.4g, fat 23.7 g, saturated fat 11.4g, fibre 0.2g, salt 0.21 g

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• Beth

  11 July 2008

  Beth rated and commented on this recipe

  

  Yummy and easy.

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Ingredients

• 12 lamb cutlets or chops
• 2 lemons , zested and juiced
• a large bunch of flat-leaf parsley , finely chopped
• 1 tbsp olive oil

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Serves 6

Preperation and cooking times

Ingredients

• 12 lamb cutlets or chops
• 2 lemons , zested and juiced
• a large bunch of flat-leaf parsley , finely chopped
• 1 tbsp olive oil

Per serving

322 kcalories, protein 26.7g, carbohydrate 0.4g, fat 23.7 g, saturated fat 11.4g, fibre 0.2g, salt 0.21 g

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