Grilled lamb & potato crush
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 500g bag new potato
- zest 1 lemon
- 1 tbsp olive oil
- 4 x 140g/5oz lamb chopsor steaks
- 250g pack cherry tomato
- 1 garlic clovecrushed
- 250g bag baby spinach
Nutrition: per serving
- kcal434
- fat25g
- saturates11g
- carbs23g
- sugars0g
- fibre3g
- protein30g
- salt0.48glow
Method
step 1
Heat the grill to high. Boil the potatoes for 15-20 mins until tender.
step 2
Meanwhile, rub the lemon zest and a little of the oil over the lamb chops and tomatoes and season, if you want. Grill the tomatoes and lamb on a baking tray for 8-10 mins until golden, turning the lamb over half way through cooking. Cover with foil and leave to rest.
step 3
Drain the potatoes. Using the same pan, fry the garlic briefly in the remaining oil. Tip in the potatoes and crush roughly with a masher until the skins split. Stir in the spinach and cover for a few mins until the leaves wilt. Season to taste, then serve with the lamb and tomatoes, spooning over any cooking juices.
