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Lamb Chops over Potato and Snap Pea Salad

4 Servings
Dinner

Characteristics

Dairy Free Gluten Free Low Sodium

Nutritional Facts Per Serving

364
Calories
22.9 g
Protein
27 g
Carbs
3 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 364
  • Fat 18.4 g
    • Saturated   3.9 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   63 mg
  • Carbohydrate 27 g
    • Fibre   3 g
    • Sugars  
  • Protein 22.9 g
    • Vitamin A 4 %
    • Vitamin C 48 %
    • Calcium 4 %
    • Iron 24 %

Method

Place the potatoes in a pot, cover with cold water and boil until just tender. At that point, add the snap peas and cook until tender, about 1 minute. Drain the potatoes and snap peas well and place in a salad bowl. Add the remaining salad ingredients and toss to coat. Cool to room temperature and store in the fridge until needed.

Preheat your barbecue to medium-high. Brush the lamb with the 1 Tbsp. of olive oil, sprinkle with the mint, salt, and pepper. Grill 3 to 4 minutes per side, or until the desired doneness is achieved. To serve, divide the salad among 4 plates, place two lamb chops over each salad.

Serving Suggestions

Create a fine summer supper by serving the lamb chops as a main course and adding a starter and a dessert. Recipes for appetizers like Shrimp and Artichoke Bruschetta, or Prosciutto, Mushroom and Goat Cheese Crostini can be found in our website recipe collection. You’ll also find recipes for Double Cherry Cheesecake with Milk Chocolate Sauceand, Lemon Cake with Strawberry Rhubarb Compote.

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