Lamb Chops with Spinach & Pea Risotto
Healthy Lamb Dinner Recipe
4
Serves
20 mins
Prep Time
25 mins
Cook Time
Recipe author
Kathy Paterson
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High Iron
Low Sodium
Lamb,
Lunch,
Dinner,
National Lamb Day,
Ingredients
Lamb
4 Quality Mark lamb loin chops
i
1 egg
1/4 cup white flour
1/2 cup, fine dried breadcrumbs
2 tbsp vegetable oil
Spinach and pea risotto
2 tbsp vegetable oil
25g butter
1, small, finely sliced onion
2, crushed garlic cloves
1 1/2 cups risotto rice
800ml - 1l, hot chicken stock
i
300g, chopped spinach leaves, blanched
2 cups, frozen green peas
A squeeze of lemon juice
a few leaves, torn or shredded fresh mint
Method
To Make Lamb
To Make Risotto
To Serve
1
Preheat the oven to 180°C.
2
Line a shallow roasting dish with baking paper.
3
Beat the egg in a shallow bowl and season.
4
Place the flour on one plate and the breadcrumbs on another.
5
Place one chop in the flour, dusting off excess, then dip in the egg and finally the breadcrumbs, pressing them on so the chop is well coated.
6
Place in the roasting dish.
7
Repeat with remaining chops.
8
Drizzle with the oil, cover dish with foil and place in the oven to cook for 25 minutes.
Start Timer
9
Remove the foil, turn chops over and return to the oven for a further 5 minutes.
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Nutrition Information per Serving (586g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2012 (480)kJ
Protein
24.3g
Total Fat
25.2g
Saturated Fat
7.2g
Carbs
36.6g
Sugars
5.3g
Sodium
216mg
Iron*
6.2mg
* Percentage of recommended daily intake (Aust/NZ)
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