Grilled Lamb with Warm Mint-Yogurt Potato Salad
While lamb’s flavour is a bit stronger than other meats, it makes a moist and delicious main course. And not all lamb is from New Zealand; we have wonderful fresh Canadian lamb available in grocery stores and butcher shops across the country.
Best Health Magazine, September 2010; Photography by Edward Pond
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Potato Salad
- 2 cups small red potatoes quartered
- 1 tbsp extra virgin olive oil
- 3 pinches salt
- 3 pinches pepper
- 1/4 cup plain low-fat yogurt
- small handful mint leaves sliced
- pinch dried chili flakes
- zest from half a lemon
- 1/4 English cucumber seeds removed, diced
- 1 green onion finely sliced
- Lamb
- 1 tsp extra virgin olive oil
- 8 lamb loin chops bone in
- Salt and pepper to taste
- 8 slices large field tomatoes
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F.
Potato Salad
- In a bowl, toss potatoes with 1 Tbsp (15 mL) olive oil plus salt and pepper. Roast in oven (or in a grill basket on the barbecue on medium) until crispy, about 30 minutes; transfer to a bowl. Add yogurt, mint, chili flakes, lemon zest, cucumber and green onion, and toss together. Keep warm.
Lamb
- Preheat barbecue to high. Rub 1 tsp (5 mL) of olive oil on lamb chops. Season both sides with salt and pepper, or a sodium-free rub. Place on grill, close lid and cook to desired doneness. (For medium, cook five minutes on one side, three minutes on the other side.) Remove from heat and let rest for three minutes. Serve with potato salad and tomato slices.
Recipe Notes
Per serving: 376 calories, 39 g protein, 17 g fat (6 g saturated fat), 16 g carbohydrates, 2 g fibre, 110 mg cholesterol, 221 mg sodium
