Lemon and parsley lamb chops

Lemon and parsley lamb chops


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: 37.7 grams protein
calories: 125 milligrams cholesterol
calories: 156 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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