| Servings | serves |
Ingredients
- 8 Lamb Loin Chops
- 750 grams Chat Potatoes halved
- 200 grams Green Beans trimmed, halved
- 1/2 cup Parsley Leaves
- 2 tablespoons Pine Nuts toasted
Orange and Rosemary Dressing
- 2 cloves Garlic Cloves crushed
- 1 tablespoon Orange Rind finely grated
- 1/2 cup Orange Juice
- 2 tablespoons Rosemary finely chopped
- 2 tablespoons Olive Oil
- Salt and Pepper
Ingredients
Orange and Rosemary Dressing
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Instructions
- To make orange and rosemary dressing, combine all ingredients in a screw-top jar and shake well.
- Place lamb and half the dressing in a large bowl. Toss to combine. Refrigerate, covered, for 1 hour.
- Boil, steam or microwave potatoes and beans separately until almost tender. Drain.
- Cook lamb in a hot oiled grill pan or barbecue hotplate for about 5 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.
- Add potatoes to same clean hot oiled grill pan, and cook, turning occasionally, until browned all over.
- Place potatoes, beans, parsley and nuts in a bowl. Add remaining dressing and toss to combine. Season with salt and pepper.
- Serve lamb chops with potato and bean mixture and lemon wedges.
Recipe Notes
- Veal or pork chops can be substituted for the lamb.
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