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Curry mustard lamb chops with snow pea salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Sear curry mustard lamb chops and pair with snow pea salad for a quick and healthy weeknight dinner! Ready in under 30 minutes!
Ingredients:
  • 800g sebago potatoes, unpeeled
  • 1 garlic clove, crushed
  • 5.00 gm mild curry powder
  • 46.80 gm wholegrain mustard
  • 56.88 gm extra virgin olive oil
  • 8 small lamb loin chops (see note)
  • 250g snow peas, trimmed
  • 6 Brussels sprouts, trimmed, leaves separated
  • 100g crunchy sprout combo
  • 1 small red capsicum, thinly sliced
  • 42.00 gm lemon juice
Instructions:
  • Bring a large saucepan of water to a boil over high heat. Boil the potatoes for 10 minutes or until almost tender, then drain and slice thickly.
  • In a shallow dish, mix together garlic, curry powder, mustard, and half of the oil. Add the lamb and coat evenly.
  • Preheat a large chargrill pan over medium-high heat. Grill potato and lamb, turning occasionally, for about 6 minutes until potato is charred and tender, and lamb is cooked to your preference. Season with salt and pepper to taste.
  • Place snow peas and Brussels sprouts in a large heatproof bowl. Cover with boiling water, let stand for 1 minute, then drain. Rinse under cold water, drain again. Return to the bowl and add sprouts, capsicum, lemon juice, and remaining oil. Season with salt and pepper. Serve the lamb with potatoes and salad.

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