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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the lamb chops with salt, pepper, garlic powder, onion powder, baking soda, clove powder, cayenne pepper, coriander powder and all spice.
Add olive oil, garlic and ginger paste, mixed pickle paste and yogurt, and rub into the lamb chops.
Marinate overnight or for at least 3 hours.
Grill on medium heat for 4 minutes on each side until browned.
Place chops in an oven tray with rosemary, fresh garlic and butter, cover with foil and roast at 180 C for 30 to 45 minutes until tender.
Boil green beans for 5 minutes until bright green.
Saute with garlic paste, olive oil, salt and pepper for another 5 minutes until tender.
Boil baby carrots for 15 minutes or until soft.
Saute with olive oil, mixed pickle paste and salt until coated and fragrant.
Add 470 mL of boiling water to the easy mash potatoes mix, mix well and set aside for 2 minutes until fluffy.
Plate up the lamb chops and veggies and serve.
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Marinate the lamb chops overnight or for at least 3 hours for the best flavour.
Cover the tray with foil so the chops stay tender while roasting.
How long should I marinate the lamb chops?
Marinate the lamb chops overnight or for at least 3 hours for the best flavour.
What temperature should I roast the lamb chops at?
Roast the lamb chops at 180 C.
How do I know when the lamb chops are done grilling?
Grill the lamb chops for 4 minutes on each side until browned.
How do I prepare the mash?
Add 470 mL of boiling water to the easy mash potatoes mix, mix well and set aside for 2 minutes until fluffy.
How do I cook the green beans?
Boil green beans for 5 minutes until bright green, then saute with garlic paste, olive oil, salt and pepper for another 5 minutes until tender.
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