Lamb Chops with Iceberg Lettuce & Avocado Dressing![]() ![]() ![]() ![]() ![]() |
IngredientsLamb
Dressing
Iceberg salad
|
Method |
Energy kJ (kcal) | 2388 (570) |
Protein (g) | 49.3 |
Fat (g) | 35.2 |
Saturated (g)
|
11.2 |
Carbohydrate (g) | 13.0 |
Sugars (g)
|
5.0 |
Sodium (mg) | 200 |
Iron (mg) | 6.3 |
Zinc (mg) | 5.8 |
Vitamin B12 (ug) | 3.5 |
Vitamin D (ug) | 0.97 |
Selenium (ug) | 10.9 |
Lamb
Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of olive oil. Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.Dressing
Place all ingredients in a food processor and process until smooth. Season and place in a small serving bowl, cover and refrigerate until ready to serve.Salad
Heat a good splash of oil in a frying pan and toast the bread until golden. Sprinkle with a little salt and set aside. Cut the iceberg lettuce into even-sized wedges and place on a serving platter. Scatter over spring onion and snip over plenty of chives. Scatter croutons of bread over the top.To serve
Heat a barbecue grill until hot. Place on lamb chops and grill for 3-4 minutes on each side for medium cooked lamb. Serve with iceberg lettuce wedges and the avocado dressing. A bowl of cooked new potatoes tossed in a little butter, salt and pepper is a perfect accompaniment.