Lamb Chops with feta, tomato and asparagus

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Prep: 5 mins

Cook: 10 mins

Serves 4

Excellent source of iron

Low Sodium

Ingredients

8 -12 Quality Mark lamb chops or cutlets
2 bunches asparagus, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
12 cherry tomatoes, quartered
½ cup of crumbled feta cheese
wedges of lemon, new potatoes and green salad to serve

Method

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

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

Cook on one side until the first sign of moisture appears. Cook lamb chops for 3-4 minutes on each side for medium or until done to your liking. Turn lamb once only. Test the lamb for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove lamb from heat, loosely cover with foil and rest lamb for 2 minutes before serving. While the lamb is cooking, add the asparagus to the barbecue and cook for 4-5 minutes until golden and tender. To serve place the lamb and asparagus on plates, scatter the cherry tomatoes and feta over the top.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 407g

Energy kJ (kcal)	1549 (370)
Protein (g)	36.7
Fat (g)	21.9
Saturated (g)	8.3
Carbohydrate (g)	5.3
Sugars (g)	5.3
Sodium (mg)	402
Iron (mg)	3.0
Zinc (mg)	4.9
Vitamin B12 (ug)	3.1
Vitamin D (ug)	N/A
Selenium (ug)	11.3

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.