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Barbecued lamb chops with potatoes and iceberg lettuce salad

Barbecued lamb chops with potatoes and iceberg lettuce salad

Serves: 
4
Time to make: 
20 mins
Total cost: 
$15.88 / $3.97 per serve
(at time of publication)
Health information: 
Gluten-free (or can be made gluten-free*)

Instructions

Instructions and steps: 

Step 1 For marinade, combine tomato, Worcestershire and barbecue sauces with brown sugar. Add chops and coat well with marinade. Cover and refrigerate for about 30 minutes.

Step 2 To make dressing, combine sour cream, lemon juice and horseradish cream in a bowl. Cover and refrigerate until needed.

Step 3 Boil potatoes until tender. Drain and rinse. ‘Squash’ potatoes using the palm of your hand.

Step 4 Heat barbecue grill to a medium heat. Cook chops for 3 minutes on each side for medium-cooked chops, or cook to your liking.

Step 5 Spray potatoes with olive oil. Cook for 3-4 minutes on each side, or until golden, crispy and heated through. Serve chops with potatoes and lettuce wedges. Sprinkle radish over lettuce and top with dressing.

Variations

Make it gluten free: Check your Worcestershire barbecue sauces are gluten free.

About this Recipe

Recipe by: 
Photography: André Martin
First Published: 
December 2008

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Full ingredient list: 
  • 1/3 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup barbecue sauce
  • 1/4 cup brown sugar
  • 4 lamb forequarter chops
  • Dressing
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon horseradish cream
  • 500g baby potatoes
  • olive oil spray
  • 1/2 head iceberg lettuce, washed, cut in 4 wedges
  • 4 radishes, trimmed, thinly sliced

Nutritional information (per serve)

Energy: 
1750kJ
Calories: 
418cal
Protein: 
35g
Fat: 
14g
- saturated: 
6g
Carbohydrates: 
40g
- sugars: 
19g
Dietary Fibre: 
3g
Sodium: 
580mg
Calcium: 
100mg
Iron: 
4mg

Nutrition information is given per serve
*NS: not specified