Lamb chops with iceberg lettuce and avocado dressing
A crisp summer dinner
4
Serves
20 mins
Prep Time
6 mins
Cook Time
Recipe author
Kathy Paterson
A simple marinade and dressing are all that's needed for this simple barbecued lamb chops dinner. The avocado dressing is best made fresh and is delicious with creamy hass avocadoes when they're in season.
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Ingredients
Lamb
8 Quality Mark lamb loin chops
i
about 1.5 cm thick
1/2 onion
grated
1 garlic clove
crushed
juice and grated zest of 1 lemon
Dressing
1 avocado
2 Tbsp olive oil
2 Tbsp lemon juice
3 Tbsp creme fraiche
red chilli
1 deseeded and finely chopped
Iceberg salad
2 slices ciabatta bread
day-old, cut into cubes
1 small iceberg lettuce
outer leaves removed
1 spring onion
finely sliced
a small bunch of chives
Method
To Make Lamb
To Make Dressing
To Make Salad
To Serve
1
Place lamb chops in a shallow ceramic dish with grated onion, garlic, zest and juice of lemon and a dash of olive oil.
2
Season and mix well to coat lamb chops in marinade, cover and leave for 20 minutes in a cool place.
Nutrition Information per Serving (409g)
As an excellent source of vitamin B12, this dish plays a role in healthy energy levels.
Energy
2388kJ (570 kcal)
Protein
49.3g
Total Fat
35.2g
Saturated Fat
11.2g
Carbs
13g
Dietary Fibre
g
Sodium
200mg
Iron
6.3mg
Zinc
5.8mg
Vitamin B12
3.5µg
