Rosemary & Mint Lamb Chops With Baby Beetroot Salad Recipe

Rosemary & Mint Lamb Chops With Baby Beetroot Salad


  • 500g
    lamb shoulder chops
  • 1 pkt
  • 1 pkt (360g)
    baby spinach
  • 1 medium (170g)
    red onion
  • 1 can (450g)
    Baby Beetroots, drained
  • 1 (500g)
    telegraph cucumber, finely sliced
  • 1 1/2 tbsp
    red wine vinegar
  • 1/4 cup (60mL)
    extra virgin olive oil
  • 200g
    Feta, crumbled

How to Cook

Prep Time: 10 minutes | Cooking Time: 15 minutes
  1. In a large bowl coat lamb with MAGGI Lamb Casserole Recipe Base. Heat barbecue or grill pan on medium high heat; cook lamb for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.

  2. In a large bowl combine baby spinach, red onion, baby beetroot, cucumber and drizzle with red wine vinegar and olive oil; top with crumbled feta. Serve with Lamb chops



Average Qty Per Serve Qty Per 100g
Energy 2342.5kj 402.8kj
Weight 581.5g 100g
Protein TOTAL 40.4g 6.9g
Fat TOTAL 33.4g 5.7g
- Saturated Fats 13.2g 2.2g
Carbohydrates TOTAL 19.6g 3.3g
- Sugars 16.3g 2.8g
Sodium 1290.8mg 221.9mg
Dietary Fibre 8.2g 1.4g
Calcium 305.4mg 52.5mg