Recipe: Lamb cutlets, roast potato salad

Last updated 05:00 02/03/2014
Oregano lamb cutlets with roast potatoes
ANDRE MARTIN
LAMB AND SPUDS: Whole food, rich in fibre and packed with flavour.

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NEED TO KNOW

Main ingredient Lamb
Type of dish Roast
Course Main course
Cooking time <30 min
Serves/makes 4
Special options None

This recipe has a great range of fibre in it (and happens to be delicious, too).

600g new potatoes, halved

cooking oil spray
cup unsweetened yoghurt
cup reduced-fat sour cream
2 tsp finely chopped lemon zest
300g green beans
400g can chickpeas, drained and rinsed

2 Tbsp chopped fresh chives

200g baby spinach

8 lamb cutlets, trimmed
cup lemon juice

2 tsp fresh chopped oregano

 

1. Preheat oven to 220°C. Boil potatoes for 10 minutes until just tender. Drain and carefully place on a lined baking tray. Spray with oil and bake for 20-25 minutes until crisp and golden.

2. To make dressing, beat yoghurt, sour cream, lemon zest and chives together, and refrigerate until ready to serve.

3. Steam beans for 2-3 minutes until just tender. Add chickpeas. Heat through. Toss with potatoes and spinach. Set aside.

4. Heat a large frying pan or chargrill pan to medium-high. Spray lamb cutlets with oil and cook for 2 minutes each side, or to your liking.

5. Pour over lemon juice and sprinkle with oregano.

6. Serve with salad and yoghurt dressing.

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