EAT SMART NUTRITION CONSULTANTS

RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE AND PEITA
September 2010
"Add a little spice to your life!" 

Spiced Lamb Chops with Chickpea Salad (Serves 4)  

1 small sweet potato, peeled and thinly sliced lengthways 4 small Lebanese eggplant, trimmed and sliced 400g can chickpeas, drained and rinsed ½ cup parsley leaves, chopped.

olive oil cooking spray 2 zucchini, trimmed and sliced 8 lamb mid loin chops, trimmed 1 tbs Spanish spice mix ½ cup low fat plain yoghurt

1. Preheat oven to 200°C.  Line 3 large baking trays with baking paper.  Place sweet potato onto one tray and zucchini and eggplant onto another and spray with oil.
2. Place chops onto remaining tray. Sprinkle both sides with spice rub.  Put sweet potato onto top shelf in oven, then zucchini tray and tray with lamb chops on bottom shelf.  Bake for 20 minutes or until zucchini are tender.
3. Meanwhile, heat a frying pan over medium heat.  Add chickpeas and cook for 3 minutes or until heated through.  Plate up chops with vegetables and chickpeas.  Serve with a dollop of yoghurt and sprinkle with parsley.

   
   

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