Rosemary Lamb Chops and Mash
- 220 g Lamb Loin Chops
- 1 medium Zucchini
- 1 medium Capsicum
- 8 spears Asparagus
- ½ medium Red Onion
- 1 tsp Rosemary
- 1 clove Garlic
- 1 wedge Lemon
- 1 serve Salt and Pepper
- 5 medium White Potato
Half fill a saucepan with water and bring to the boil.
Dice the potato into small pieces.
Add the potato and cover. Boil for 12-15 minutes.
Roughly chop the zucchini, capsicum and onion and discard the woody ends of asparagus. Mince the garlic.
Combine the rosemary, minced garlic and salt and pepper in a bowl. Sprinkle the mixture over the chops.
Spray a grill with olive oil and set to medium heat.
Add the lamb and vegetables and grill the chops for 3 - 4 minutes on each side or until medium rare.
Transfer the chops to a plate and lightly cover with foil to rest for 5 minutes.
Place the potato in a bowl, season with salt and pepper and mash with a fork.
Serve the lamb chops with a side of sauteed veg and potato mash and squeeze a little lemon over the top.
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