Recipe: Lamb cutlets, roast potato salad

22:49, Mar 02 2014
Oregano lamb cutlets with roast potatoes
LAMB AND SPUDS: Whole food, rich in fibre and packed with flavour.

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

600g new potatoes, halved

2 Tbsp chopped fresh chives

200g baby spinach

2 tsp fresh chopped oregano

 

Advertisement

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.

6. Serve with salad and yoghurt dressing.

Sunday Star Times