BBQ Lamb Chops & Sweet Potato & Slaw

2
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. Full name of recipe was Barbecue Lamb Chops and Sweet Potato With Superfood Slaw."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (1074.5 g)
  • Calories 990.7
  • Total Fat - 38.3 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 173.5 mg
  • Sodium - 345.4 mg
  • Total Carbohydrate - 88.4 g
  • Dietary Fiber - 16.1 g
  • Sugars - 8.4 g
  • Protein - 78.6 g
  • Calcium - 455.1 mg
  • Iron - 22 mg
  • Vitamin C - 172.4 mg
  • Thiamin - 0.6 mg

Step 1

Preheat barbecue/grill or large non-stick grill pan over medium high heat.

Step 2

For the slaw place the lemon juice, zest, yoghurt and mustard in a large bowl and mix well to combine and then season with salt and pepper and then add kale, cabbage, beetroot and parsley and toss well to combine and set aside.

Step 3

In a large bowl mix together the paprika, garlic, lemon zest and juice and season with salt and pepper and then add lamb and sweet potato and toss to coat and cook lamb for 3 to 4 minutes a side for medium, or until cooked to your liking and then transfer to a plate and cover with foil to rest for 5 minutes.

Step 4

Cook potato, turning for 5 to 7 minutes until golden and tender and then serve lamb chops with sweet potato and slaw on the side.

Tips & Variations


No special items needed.

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