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Lamb Chops with Spinach & Pea Risotto

Healthy Lamb Dinner Recipe

4

Serves

20 mins

Prep Time

25 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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High Iron

Low Sodium

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Lamb,

Lunch,

Dinner,

National Lamb Day,

Ingredients

Lamb

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4 Quality Mark lamb loin chops

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1 egg

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1/4 cup white flour

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1/2 cup fine dried breadcrumbs

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2 tbsp vegetable oil

Spinach and pea risotto

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2 tbsp vegetable oil

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25g butter

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1 small onion

finely sliced

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2 garlic cloves

crushed

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1 1/2 cups risotto rice

e.g. Arborio

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800ml - 1l chicken stock

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heated

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300g spinach leaves, blanched

chopped

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2 cups green peas

fresh or frozen

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A squeeze of lemon juice

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a few mint leaves

torn or shredded

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.

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9

Remove the foil, turn chops over and return to the oven for a further 5 minutes.

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More info

Nutrition Information per Serving (586g)

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

More info

Energy

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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