Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 Lebanese cucumber, deseeded, coarsely grated
- 1 spring onion, chopped
- 8 lamb mid-loin chops
- 5milliliter virgin olive oil spray
- 2tablespoons dill, chopped (plus extra sprigs to serve)
- 1tablespoons lemon juice
- 1/2 cup Greek-style yoghurt
- 700grams baby potatoes
- 1 clove garlic, chopped
Nutrition per serving
4420kJ / 1060Cal
4420 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
70.5grams
Fat
74.5grams
Carbs
25.2grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat. Boil for 12 minutes or until tender. Drain.
Step 2 of 4
Meanwhile, combine cucumber, onion, garlic, lemon juice, yoghurt and chopped dill in a bowl. Season. Set aside.
Step 3 of 4
Spray a large barbecue grill plate with oil and heat over high heat. Place potatoes on grill plate and use a potato masher to press down until potatoes split open slightly. Spray potatoes with oil and cook, turning halfway through cooking, for 10 minutes or until golden and tender. Season with salt and pepper.
Step 4 of 4
Spray chops with oil and season. Cook lamb for 3 minutes on each side or until cooked to your liking. Serve lamb with potatoes, tzatziki and extra dill.
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