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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