Categories: Butter,lamb,Lemon,Oil,Onion,Potato,Tasty Soup

Lemon and parsley lamb chops

February 1st, 2012
    Ingredients
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/4 cup olive oil
  • 4 (200g each) forequarter lamb chops
  • 600g nadine potatoes, quartered
  • 30g butter
  • 2 green onions, thinly sliced

Method
Combine lemon rind, lemon juice, parsley and 2 tablespoons oil in a glass or ceramic bowl. Add chops. Turn to coat. Cover and refrigerate for 2 hours.
Cook potato in a large saucepan of boiling, salted water for 10 to 15 minutes or until just tender. Drain. Return to pan. Add butter and onions. Using a fork, lightly crush. Season with pepper. Cover.
Meanwhile, heat remaining oil in a frying pan over medium-high heat. Remove lamb from marinade. Discard marinade. Cook for 4 to 5 minutes each side for medium or until bakeed to your liking. Serve lamb with potato mixture.


via: tastysoup.info

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