Name: Lemon and parsley lamb chops
Yield: 1
Ingredients: 2 tsp finely grated lemon rind; 21.00 gm lemon juice; 40.00 ml chopped fresh flat-leaf parsley leaves; 56.88 gm olive oil; 4 (200g each) forequarter lamb chops; 600g nadine potatoes, quartered; 30g butter; 2 green onions, thinly sliced

Lemon and parsley lamb chops

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Tangy lemon and fresh parsley create a flavorful marinade for succulent lamb.

Ingredients:

2 tsp finely grated lemon rind
21.00 gm lemon juice
40.00 ml chopped fresh flat-leaf parsley leaves
56.88 gm olive oil
4 (200g each) forequarter lamb chops
600g nadine potatoes, quartered
30g butter
2 green onions, thinly sliced

Instructions:

In a glass or ceramic bowl, mix together lemon rind, lemon juice, parsley, and 2 tablespoons of oil. Add chops and ensure they are evenly coated. Cover and refrigerate for 2 hours.
Boil potatoes in generously salted water until just tender, about 10 to 15 minutes. Drain and return to pan. Add butter, onions, and lightly crush with a fork. Season with pepper and cover.
Heat the rest of the oil in a frying pan over medium-high heat. Take the lamb out of the marinade and discard the marinade. Cook the lamb for 4 to 5 minutes on each side for medium doneness or to your preference. Serve the lamb with the potato mixture.

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