Lemon and parsley lamb chops

Lemon and parsley lamb chops

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Lemon juice and parsley are the core ingredients of this simple but tasty marinade for lamb.

The ingredient of Lemon and parsley lamb chops

  1. 2 teaspoons finely grated lemon rind
  2. 1 tablespoon lemon juice
  3. 2 tablespoons chopped fresh flat-leaf parsley leaves
  4. 1/4 cup olive oil
  5. 4 (200g each) forequarter lamb chops
  6. 600g nadine potatoes, quartered
  7. 30g butter
  8. 2 green onions, thinly sliced

The instruction how to make Lemon and parsley lamb chops

  1. Combine lemon rind, lemon juice, parsley and 2 tablespoons oil in a glass or ceramic bowl. Add chops. Turn to coat. Cover and refrigerate for 2 hours.
  2. Cook potato in a large saucepan of boiling, salted water for 10 to 15 minutes or until just tender. Drain. Return to pan. Add butter and onions. Using a fork, lightly crush. Season with pepper. Cover.
  3. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Remove lamb from marinade. Discard marinade. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve lamb with potato mixture.

Nutritions of Lemon and parsley lamb chops

calories: 489.233 calories
calories: 28.1 grams fat
calories: 10.3 grams saturated fat
calories: 19.7 grams carbohydrates
calories:
calories:
calories: 37.7 grams protein
calories: 125 milligrams cholesterol
calories: 156 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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