Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 3teaspoons curry powder
- 1/4teaspoons dried chilli flakes
- 2tablespoons coriander leaves, chopped
- 3tablespoons spring onion, chopped
- 800grams potatoes, peeled, cut into 1.5cm cubes
- 4 forequarter lamb chops
- 400grams can, chickpeas, drained, rinsed
- 1 lemon, finely grated rind
- 1/2 cup Greek-style yoghurt
- 2 1/2tablespoons olive oil
- 4 plain naan breads
Nutrition per serving
4320kJ
Protein
38.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine garlic, lemon rind and 1/2 tbs of the oil in a shallow dish. Add lamb chops and rub mixture into the meat. Season. Preheat a barbecue or chargrill pan on medium-high heat.
Step 2 of 3
Heat remaining 2 tbs oil in a large non-stick frying pan. Add potato and cook, tossing frequently, for 8 minutes or until golden. Sprinkle curry powder and chilli flakes over potato and toss well to coat. Add 1/3 cup water, cover and cook for 5 minutes or until just tender. Stir in chickpeas, reduce heat to low and cook for a few minutes to heat through.
Step 3 of 3
Meanwhile, cook chops for 3-4 minutes each side or until cooked through. Heat naan following packet directions. Add spring onion and coriander to potato mixture. Serve lamb chops with spiced potatoes, naan bread and yoghurt.
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