Lamb chops with pea, mint and Hass avocado salad recipe

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  • Serves 4
  • 30 mins
  • 1120 calories / serving
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Put the lamb in a dish or a plastic bag (check it has no holes) with the lemon juice, olive oil, garlic, a couple of stems of mint and salt and pepper and set aside for half an hour.

Mean while make the yogurt dressing by mixing all the ingredients together.

Cook the peas in boiling salted water for 2-3 minutes, drain and refresh under cold water. Season them with a splash of olive oil, the grated parmesan, the lemon zest and a tablespoon of chopped mint and salt and pepper. Peel and slice the avocado into bite-size pieces, squeeze a little lemon juice on each piece, season them and add to the peas. Toss the rocket through the pea mixture and add little more olive oil if needed.

Heat a grill on its highest setting and dab each chop with a tiny knob of butter. Grill for 3-4 minutes a side for pink or longer until cooked to your liking. To serve, place the pea and avocado salad on the plates, top with the cutlets and spoon over the yogurt and mint dressing.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 8 lamb chops
  • 3 cloves of garlic, bashed with a rolling pin
  • olive oil
  • 15g parmesan, finely grated
  • 1tbsp of rosemary leaves, finley chopped
  • 300g fresh peas, podded
  • 75g rocket
  • 2 hass avocados
  • Yogurt and mint dressing

  • 300ml 0% fat Greek yogurt, drained
  • 1-2tbsp of mint, roughly chopped
  • 3 spring onions finely sliced
  • 1tbsp extra virgin olive oil
  • salt
  • pepper
  • juice and zest of a lemon
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  • Energy 4632kj 1120kcal 56%
  • Fat 98g 140%
  • Saturates 42g 210%
  • Sugars 6g 7%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 14.7g Protein 45.7g Fibre 9.7g

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