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Lamb Chops with Feta, Tomato and Asparagus

Tasty Lamb Chop Dinner Recipe

4

Serves

5 mins

Prep Time

10 mins

Cook Time

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High Iron

Low Sodium

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Lamb,

Easy,

Barbecue,

Under 30 Minutes,

Lunch,

Dinner,

Ingredients

Lamb

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8-12 Quality Mark lamb cutlets

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2 bunches, trimmed asparagus spears

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2 tbsp olive oil

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2 tbsp lemon juice

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12, quartered cherry tomatoes

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1/2 cup, crumbled feta cheese

To serve

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lemon

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mixed vegetables

Method

To Make Chops

1

Place the lamb chops and asparagus (or beans, if using) in 2 separate dishes; pour the combined olive oil and lemon juice over both.

2

Season with salt and pepper and brush each with honey.

3

Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.

4

When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.

5

Cook on one side until the first sign of moisture appears.

6

Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking.

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7

Turn lamb once only.

8

Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

9

Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving.

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Start Timer

10

While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender.

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11

To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.

More info

Nutrition Information per Serving (407g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1549 (370)kJ

Protein

36.7g

Total Fat

21.9g

Saturated Fat

8.3g

Carbs

5.3g

Sugars

5.3g

Sodium

402mg

Iron*

3mg

* Percentage of recommended daily intake (Aust/NZ)

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