Carb Conscious Archives

Fish recipes

Baked marinated lamb chops

10 minutes (plus 20 minutes if baking potato wedges)

Baked marinated lamb chops

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes (plus 20 minutes if baking potato wedges)

Ingredients

8-12 lean lamb-rib chops
bay leaves (fresh if possible)
potato wedges, roasted, for serving
a mixed green salad, for serving

For the marinade, mix together

1/3 cup olive oil
½ t crushed chillies
1 t smoked paprika
1 t dried oregano
2 cloves garlic, crushed
½ cup dry red wine
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 230°C.
Trim any excess fat from the chops, then arrange in a single row in a baking dish and pour over the marinade.
Tuck a bay leaf under each chop and bake for 10 minutes, or until nicely browned and tender. Serve with potatoes and salad.
Cook’s note: A scattering of rosemary adds nice flavour to this dish and chicken pieces are a good substitute for lamb – just increase your baking time to about half an hour.
Leftovers? Cook leftover chops with rice, crushed tomatoes, cut corn and stock for a meal-in-one pot.
Per serving: 2436.9 KJ, 25.3 g protein, 39.4 g fat, 22.8 g carbs

TASTE’s take:
Full of flavour with a robust marinade, this recipe provides a blissfully easy way of dealing with chops.

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Baked marinated lamb chops

Baked marinated lamb chops

Ingredients

Method