Rosemary & Mint Lamb Chops With Baby Beetroot Salad Recipe

Rosemary & Mint Lamb Chops With Baby Beetroot Salad

Ingredients

  • 500g
    lamb forequarter chops
  • 1 pkt
    MAGGI LAMB CASSEROLE Recipe Mix
  • 1 pkt (360g)
    baby spinach
  • 1 medium (170g)
    red onion
  • 1 (500g)
    telegraph cucumber, sliced finely
  • 1 1/2 tbsp
    red wine vinegar
  • ΒΌ 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 Recipe Mix. 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

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