Garlic, herb, lemon, and peri-peri lamb chops, what a classic combination of flavors
Lunch was herby lamb loin chops, sweet potatoes and gems squash filled with stir-fried mushrooms and spinach.
The chops don’t need to marinate long to take on great herby flavor.
4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
Robertsons Zesty lemon
Rustic garlic herb and Peri-peri spice
Ina Paarman Green Onion seasonings
2 tablespoons lemon flavored avocado oil,
3 to 4 lamb loin chops
Mix first 4 ingredients and 1 tablespoon avocado oil in large bowl.
Add lamb; turn to coat.
Add steamed gem squash and cubed sweet potatoes.
Preheat oven to 180C.
Drizzle remaining 1 tablespoon avocado oil in heavy large ovenproof skillet over sweet potatoes
Add lamb; cook until browned, about 3 minutes per side.
Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare or golden brown.
Transfer lamb to a platter, cover, and let rest.
Serve on bed of Italian salads
Sweet potatoes and gem squashes filled with mushrooms and spinach
Prepared, tried and tested Feriel Sonday
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