Grilled Lamb & Potato Crush
In this recipe, tender lamb chops and sweet cherry tomatoes are grilled to golden perfection, while new potatoes are boiled until tender and crushed with a hint of lemon zest for a burst of flavor. The dish is completed with garlicky sautéed spinach, creating a well-rounded and satisfying meal. Enjoy the juicy lamb alongside the flavorful veggies for a delicious dinner that's sure to impress!
— Constant Cookbook
Ingredients
- 500g bag new potatoes
- zest 1 lemon
- 1 tbsp olive oil
- 4 x 140g/5oz lamb chops or steaks
- 250g pack cherry tomatoes
- 1 garlic clove , crushed
- 250g bag baby spinach
Instructions
- Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
- Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
- Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 434 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.48 milligram of sodium
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