Rosemary & Mint Lamb Chops With Baby Beetroot Salad Recipe

Rosemary & Mint Lamb Chops With Baby Beetroot Salad

Ingredients

  • 500g
    lamb forequarter chops
  • 1 pkt
  • 1 pkt (360g)
    baby spinach
  • 1 medium (170g)
    red onion
  • 1 can (450g)
    Baby Beetroot, drained
  • 1 (500g)
    telegraph cucumber, finely sliced
  • 1 1/2 tbsp
    red wine vinegar
  • 1/4 cup (60mL)
    extra virgin olive oil
  • 200g
    Danish Feta, crumbled

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. In a large bowl coat lamb with MAGGI Lamb Casserole Recipe Base. Heat barbecue or grill pan on medium high heat; cook lamb for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.

  2. In a large bowl combine baby spinach, red onion, baby beetroot, cucumber and drizzle with red wine vinegar and olive oil; top with crumbled feta. Serve with lamb chops

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 2342.5 402.8
Weight 581.5 100
Protein TOTAL 40.4 6.9
Fat TOTAL 33.5 5.7
- Saturated Fats 13.2 2.2
Carbohydrates TOTAL 19.6 3.3
- Sugars 16.3 2.8
Sodium 1290.8 221.9
Dietary Fibre 8.2 1.4
Calcium 305.4 52.5