Oregano lamb cutlets with warm potato salad

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

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600g new potatoes, halved
cooking spray oil
½ cup reduced-fat ricotta cheese
½ cup reduced-fat sour cream
2 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
300g green beans
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
200g baby spinach
8 lamb cutlets, trimmed
1 lemon, ¼ cup juice
2 teaspoons dried oregano

Instructions

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1 Preheat oven to 220°C. Boil potatoes for 10 minutes until just tender. Drain and carefully place on a lined baking tray. Spray with oil and bake for 20-25 minutes until crisp and golden.

2 To make ricotta dressing, in a small bowl beat ricotta, sour cream, vinegar and chives. Refrigerate until ready to serve.

3 Steam beans for 2-3 minutes until just tender. Add chickpeas. Heat through. Toss with potatoes and spinach. Set aside.

4 Heat a large frying pan or chargrill pan to medium-high. Spray lamb cutlets with oil and cook for 2 minutes each side or until cooked to your liking. Pour over lemon juice and cook for 1 more minute. Sprinkle with oregano. Serve lamb with salad and ricotta dressing.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 35 g

Total fat 15 g

Saturated fat 7 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 11 g

Sodium 430 mg

Calcium 210 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.