Paprika Lamb Chops with Greek Salad and Potatoes

Ingredients
- 5 potatoes, cut into large wedges
- 1/4 cup olive oil, plus 4 Tbsp extra
- Salt, to taste
- Pepper, to taste
- 8 lamb loin chops
- 2 tsp sweet paprika
- 1 red capsicum, roughly chopped
- 1 green capsicum, roughly chopped
- 2 tomatoes, roughly chopped
- 1/2 cucumber, roughly chopped
- 200g feta, cut into 2cm pieces
- 1 Tbsp lemon juice
- 1/4 cup fresh Italian parsley
- Lemon wedges, to serve
Method
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1. Preheat oven to 200°C (180°C fan-forced).
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2. In a large oven proof dish, place potatoes with 4 tablespoons of oil. Season to taste. Roast for 40 minutes, turning once, until crispy and golden.
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3. Sprinkle lamb chops with paprika. In a large frying pan, heat 1 tablespoon of the oil. Cook chops for 7-10 minutes on both sides until browned and cooked as desired. Cover chops and allow to rest
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for 5 minutes.
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4. Meanwhile, in a large bowl, combine capsicums, tomatoes, cucumber, feta, lemon juice, parsley and remaining oil. Toss gently to combine.
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5. Divide salad, potatoes and lamb chops among serving plates. Serve with lemon wedges.
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PER SERVE
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• Energy 4585Kj • Protein 35g • Total Fat 93g • Saturated Fat 34g • Carbohydrates 29g • Sugars 7g • Sodium 1090mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation