Barbecued lamb chops with potatoes and iceberg lettuce salad

Serves: 4
Time to make: 20 mins , plus marinating

Total cost: $ 15.88 / $ 3.97 per serve

(at time of publication)

Barbecued lamb chops with potatoes and iceberg lettuce salad

Ingredients
Nutrition Info.(per serve)

1/3 cup tomato sauce
2 tablespoons Worcestershire sauce
1/4 cup barbecue sauce
1/4 cup brown sugarlight brown cane sugarX
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

Nutrition Info

Kilojoules 1750kJ
Calories 418cal
Protein 35g
Total fat 14g
Saturated fat 6g
Carbohydrates 40g
Sugars 19g
Dietary fibre 3g
Sodium 580mg
Calcium 100mg
Iron 4mg

Instructions

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.

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

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

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.

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.

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