Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 11.03 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- 4 large lamb chump chops
- 2 red capsicums, deseeded and roughly chopped
- 2 green capsicums, deseeded and roughly chopped
- 1 knob butter
- 1 onion, finely chopped
- 125grams chestnut mushrooms, finely chopped
Nutrition per serving
1400kJ / 332Cal
1400 Kilojoules or 332 Calories
16% of daily energy intake*
Protein
22.3grams
Fat
23.0grams
Carbs
11.8grams
Sugars
9.8grams
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
Preheat the oven to 200°C (Gas 6). Sit the chops in a roasting tin and cut a pocket in each one. Toss the capsicums with the oil, season well with salt and black pepper, then add to the tin.
Step 2 of 3
Melt the butter in a pan over a low heat, add the onion, and cook for 5 minutes, or until soft and translucent. Add the mushrooms and cook for a further 5 minutes, or until the mushrooms have broken down. Stir through the parsley, season with salt and black pepper, then spoon the mixture into the pocket of each lamb chop. If there’s some left over, scatter it over the top.
Step 3 of 3
Put in the oven to cook for 20-30 minutes, or longer if you like your meat well done. Toss with the capsicums and serve with small cubed roasted potatoes and a spoonful of chilli or mint jelly.
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