One-pan Lamb Roast Chops
PREP 15 MIN•COOK 25 MIN
DF
EF
GF
NS
NF
Number of servings
2
2 tsp lemon juice
1 tsp olive oil
1 sprig of fresh rosemary leaves picked, chopped
1 garlic clove minced
salt & pepper, to taste
450g potatoes cut in small wedges
300g lamb cutlets, all fat removed
1 zucchini (medium) 1/2 inch sliced
100g cherry tomatoes
1⁄2 lemon cut in wedges
Preheat oven to 390°F/fan-forced 360°F and line a large oven proof dish with baking paper.
In a large bowl, mix together lemon juice, oil, rosemary, garlic and season with salt and pepper. Add potato wedges, toss well and spread over the base of the dish.
Toss lamb to coat in remaining mixture and arrange over the wedges. Roast for 20-25 minutes or until potatoes are almost cooked and lamb is beginning to brown.
Scatter zucchini and tomatoes over the lamb and continue to roast for a further 5-8 minutes until vegetables begin to soften.
Divide lamb and vegetables between plates and squeeze over extra lemon to serve.
Energy (kJ)
1798 kJ / 432 cals
Protein
37.1 g
Fat
15.3 g
Sat. Fat
5.2 g
Carbs
30.8 g
Sugar
3.7 g
Fiber
4.7 g
May Sales Event: Save 20% on a Centr Fitness App Membership
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.