Oregano lamb cutlets with warm potato saladReviewed by our expert panel
(at time of publication)
- 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
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)
Total fat 15g
–Saturated fat 7g
Dietary fibre 11g
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