Orange and Rosemary Lamb Chops
Course
Main Dish
Servings
4
serves
Servings
4
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
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.