Oregano lamb cutlets with warm potato salad
Reviewed by our expert panelServes: 4
Time to make: 50 mins
Hands-on time: 15 mins
Total cost: $31.64 / $7.91 per serve
(at time of publication)
Ingredients
- 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 chickpeas, drained, rinsed
- 200g baby spinach
- 8 lamb cutlets, trimmed
- 1 lemon, ¼ cup juice
- 2 teaspoons dried oregano
Instructions
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 452cal
-
Kilojoules 1890kJ
-
Protein 35g
-
Total fat 15g
-
–Saturated fat 7g
-
Carbohydrates 45g
-
–Sugars 6g
-
Dietary fibre 11g
-
Sodium 430mg
-
Calcium 210mg
-
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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