Barbecued lamb chops with potatoes and iceberg lettuce
Summary
Nothing says “summer perfection” quite like Barbecued lamb chops with potatoes and iceberg lettuce. It’s the harmony of tender meat, crispy spuds, and the crunch of fresh lettuce. Whether you’re dining al fresco or simply craving the charred goodness of the grill, this dish is a ticket to flavor town.
Ingredients
- Lamb chops: 4 pieces
- Small potatoes: 8 (500g)
- Iceberg lettuce: ½ head (chopped)
- Olive oil: 3 tbsp (45ml)
- Rosemary: 1 tbsp (15ml) chopped
- Garlic cloves: 2 minced
- Salt and pepper: to taste
Time: Prep: 20 minutes; Cook: 20 minutes; Total: 40 minutes
Serves: 2
Nutritional Facts per Serving
- Calories: 560
- Protein: 38g
- Carbohydrates: 45g
- Dietary Fiber: 7g
- Sugars: 2g
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 320mg
how to prepare Barbecued lamb chops with potatoes and iceberg lettuce
- Preheat your barbecue to medium-high heat.
- In a bowl, toss the potatoes with 1 tbsp of olive oil, salt, and pepper.
- Place the potatoes on the grill and cook for about 20 minutes or until they’re tender and have grill marks.
- Mix the remaining olive oil, rosemary, and garlic. Brush this mixture onto the lamb chops.
- Place lamb chops on the grill, cooking for about 3-4 minutes on each side or until your preferred doneness is reached.
- Serve the lamb chops with the barbecued potatoes and freshly chopped iceberg lettuce.
Tips
- To ensure even cooking, let the lamb chops come to room temperature before grilling.
- Don’t overcook the lamb; it’s best when slightly pink in the middle.
- Add a squeeze of lemon to the lamb after grilling for added zing.
Serving Suggestions
- A drizzle of tzatziki sauce or mint yogurt can complement the lamb’s flavors.
- Pair this dish with a chilled glass of iced tea or lemonade to keep things refreshing.
in conclusion
Alright, let’s chat! When we say Barbecued lamb chops with potatoes and iceberg lettuce, we’re not just talking about any average meal here. We’re discussing a dish that combines the tenderness of lamb, the heartiness of potatoes, and the refreshing crispness of iceberg lettuce. Imagine biting into that lamb chop, perfectly charred from the barbecue, flavored with the essence of rosemary and garlic. The potatoes? Oh, they’re the crispy accompaniment that you can’t resist. And that lettuce? It’s the cool, crunchy counterpart. This is the meal that makes you want to fire up that grill, even if it’s just on your apartment balcony. So next time you’re pondering what to cook, remember this Barbecued lamb chops with potatoes and iceberg lettuce recipe – it’s the taste of summer, any time of the year. AH7 is all about embracing these tantalizing flavors and ensuring you’re fueled with the best. Dive into the world of grilling and let’s get that BBQ sizzling!
Barbecued lamb chops with potatoes and iceberg lettuce
Nutritions
Ingredients
- Lamb chops: 4 pieces
- Small potatoes: 8 500g
- Iceberg lettuce: ½ head chopped
- Olive oil: 3 tbsp 45ml
- Rosemary: 1 tbsp 15ml chopped
- Garlic cloves: 2 minced
- Salt and pepper: to taste
Instructions
- Preheat your barbecue to medium-high heat.
- In a bowl, toss the potatoes with 1 tbsp of olive oil, salt, and pepper.
- Place the potatoes on the grill and cook for about 20 minutes or until they’re tender and have grill marks.
- Mix the remaining olive oil, rosemary, and garlic. Brush this mixture onto the lamb chops.
- Place lamb chops on the grill, cooking for about 3-4 minutes on each side or until your preferred doneness is reached.
- Serve the lamb chops with the barbecued potatoes and freshly chopped iceberg lettuce.
Notes
Don’t overcook the lamb; it’s best when slightly pink in the middle.
Add a squeeze of lemon to the lamb after grilling for added zing.
A drizzle of tzatziki sauce or mint yogurt can complement the lamb’s flavors.
Pair this dish with a chilled glass of iced tea or lemonade to keep things refreshing.
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