Enjoy these flavorful lamb chops coated in a spicy harissa rub, served with a crisp and refreshing spring salad. Packed with lean protein, healthy fats, and fresh veggies, this dish comes together in just 20 minutes, perfect for a quick lunch or dinner.
INGREDIENTS
-
4.6 ounces lean lamb chops
-
0.2 fl oz extra virgin olive oil (2 tsp, divided)
-
1 garlic clove (minced)
-
0.2 ounce harissa paste (1 tsp)
-
Pinch of pepper and Himalayan salt
-
2.2 ounces cos lettuce (shredded)
-
2.9 ounces red bell pepper (diced)
-
1.8 ounces frozen corn kernels (thawed)
-
1.8 ounces snow peas (halved)
-
0.2 fl oz apple cider vinegar (1 tsp)
-
0.2 fl oz rice malt syrup (1 tsp)
-
0.4 ounce feta cheese (crumbled)
INSTRUCTIONS
- In a small bowl, combine 1 tsp olive oil, garlic, and harissa to form a paste. Rub into the lamb chops until evenly coated. Season with salt and pepper, then set aside.
- For the salad, add lettuce, capsicum, corn, snow peas, and feta to a bowl.
- In a separate small bowl, whisk together 1 tsp olive oil, apple cider vinegar, and rice malt syrup. Pour over the salad and toss until coated. Set aside.
- Heat a non-stick fry pan over medium heat. Cook the lamb chops for 3–4 minutes per side or until cooked to your liking. Remove from heat.
- Serve the lamb chops with the prepared spring salad.
NUTRITION
| Serving size |
409g |
|---|---|
| Calories | 441 |
| Protein | 33.9g |
| Total Fat | 23.4g |
| Carbohydrates | 21.2g |
| Sodium | 312mg |
Provide feedback on this recipe
