Rosemary Lamb Chops with Minted SaladOctober 17, 2014
This combination of lamb and rosemary is absolutely exquisite – especially when paired with a refreshing mint salad!
Ingredients for two people
|1 bag||potatoes, washed & skins on|
|1 handful||green beans|
|1||red onion, sliced|
|1 tbs||balsamic vinegar|
|2 tbs||olive oil|
|1 small handful||mint, roughly chopped|
|1 packet||lamb chops|
|1 sprig||rosemary, destemmed & finely chopped|
|1||garlic clove, peeled & crushed|
For the salad
Place the potatoes in a large pot of salted boiling water. Boil for 10-12 minutes then once tender, add the green beans to the pot and boil for a further 5 minutes until the beans have turned bright green. Drain both of the hot water and refresh under cold water.
In a large bowl, toss the red onion with the vinegar and half of the olive oil. Toss the drained potatoes and beans with the onions along with the mint. Set aside while you get started on your lamb chops.
For the lamb
Meanwhile, mix the rosemary and garlic with the remaining olive oil and brush over the lamb chops. Heat some oil a large frying pan over a medium-high heat. (You could even fire up the BBQ if you wish!). Cook the chops for 5 minutes each side or until your liking. Remove from the heat and cover with foil and allow to rest for about 5 minutes.
Serve your succulent lamb chops with the minty side salad. Enjoy!
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