Lamb chops with potato and pea salad

Lamb chops with potato and pea salad

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Tender lamb chops taste terrific in a potato mixture with asparagus, sugar snap peas and pepitas.

The ingredient of Lamb chops with potato and pea salad

  1. 6 chat potatoes, halved
  2. 1 bunch asparagus, trimmed, cut into 4cm lengths
  3. 100g sugar snap peas, trimmed
  4. 2 1/2 tablespoons olive oil
  5. 4 (180g each) lamb forequarter chops, trimmed
  6. 1/4 cup pepitas (pumpkin seeds), toasted
  7. 1 tablespoon white wine vinegar

The instruction how to make Lamb chops with potato and pea salad

  1. Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Add asparagus and peas to pan for last 3 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
  2. Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add lamb. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
  3. Add pepitas, vinegar and remaining oil to potato mixture. Toss to combine. Serve lamb with potato mixture.

Nutritions of Lamb chops with potato and pea salad

fatContent: 613.752 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 88 milligrams cholesterol

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