LEMON PEPPER LAMB CHOPS WITH SPRING PASTA SALAD

Ingredients

• 2 x 225g Warilba forequarter chops
• 1 tbsp lemon pepper seasoning
• 150g pasta
• 1/2 cup green peas
• 2 small zucchini, peeled into ribbons
• 120g baby grape tomatoes (yellow or red)
• 1/4 cup marinated feta in oil
• 1/4 cup mint leaves
• Lemon wedges, to serve

Method

1. Coat lamb with lemon pepper seasoning. Heat a lightly oiled char-grill pan or barbecue over medium-high heat. Cook chops for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
2. In a large bowl, combine cooked pasta, peas, zucchini, tomatoes, feta, mint and oil. Season and toss to combine.
3. Serve lamb with pasta salad and lemon wedges.

Handy Tips

• Lamb cutlets, loin chops or leg/rump steaks would also work well in this recipe.
• For a delicious lunch, cook extra chops, slice meat off the bone and mix through pasta salad to enjoy the next day.
• You can also use brown rice, cauliflower rice or quinoa instead of pasta.

Recipe and image sourced from Meat and Livestock Australia.