Paprika Lamb Chops with Greek Salad and Potatoes

clock 15 minutes + 40 minutes bowl Serves 4

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
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Method

  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 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.

  • 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

  • for 5 minutes.

  • 4. Meanwhile, in a large bowl, combine capsicums, tomatoes, cucumber, feta, lemon juice, parsley and remaining oil. Toss gently to combine.

  • 5. Divide salad, potatoes and lamb chops among serving plates. Serve with lemon wedges.

  • PER SERVE

  • • Energy 4585Kj • Protein 35g • Total Fat 93g • Saturated Fat 34g • Carbohydrates 29g • Sugars 7g • Sodium 1090mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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