Lemon Pepper Lamb Chops

lemon-pepper-lamb-chops-with-spring-lamb-pasta---585.jpg
 

SERVES 2

INGREDIENTS

  • 2 x 225g forequarter chops

  • 1 tbsp lemon pepper seasoning

  • 150g pasta½ cup green peas

  • 2 small zucchini, peeled into ribbons

  • 120g baby grape tomatoes (yellow or red)

  • ¼ cup marinated feta in oil¼ cup mint leaves

  • Lemon wedges, to serve

METHOD

  1. Coat lamb with lemon pepper seasoning. Heat a lightly oiled char-grill pan or barbecue over medium-high heat. Cook chops for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.

  2. In a large bowl, combine cooked pasta, peas, zucchini, tomatoes, feta, mint and oil. Season and toss to combine.

  3. Serve lamb with pasta salad and lemon wedges.

TIPS

  • Lamb cutlets, loin chops or leg/rump steaks would also work well in this recipe.

  • For a delicious lunch, cook extra chops, slice meat off the bone and mix through pasta salad to enjoy the next day.

  • You can also use brown rice, cauliflower rice or quinoa instead of pasta.

 
RecipeGuest User