Yoghurt-marinated lamb chops

By Johanna

Ingredients

• 8 lamb cutlets, French trimmed
• 90 g (1/3 cup) low-fat natural yoghurt
• 1 garlic clove, crushed
• 2 tbs fresh lemon juice

Preparation

Step 1

Place the lamb cutlets in a shallow glass or ceramic dish. Combine the yoghurt, garlic and lemon juice in a small bowl. Pour the yoghurt mixture over the lamb and turn to evenly coat. Cover and place in the fridge for 20 minutes to marinate.

Lightly spray a large frying pan with olive oil spray. Place over high heat. Add the lamb and cook for 1-2 minutes each side for medium or until cooked to your liking. Place the potato, beans and oil in a large bowl and toss until well combined. Taste and season with pepper. Add the mint and parsley to the potato mixture and gently toss until just combined. Divide the potato mixture among serving plates and top with lamb. Serve immediately with lemon wedges, if desired.