Orange and Rosemary Lamb Loin Chops | Australian Lamb - Recipes, Cooking Tips and More
Method - Combine the oil, orange zest and juice and rosemary in a small bowl. Season and reserve half to dress the salad.
Ingredients
- 12 lamb loin chops, excess fat trimmed
- 2 tbsp olive oil
- Zest and juice of 1 orange
- 1 tbsp rosemary leaves, finely chopped & extra leaves, to serve
- 300g butternut pumpkin, peeled, cut into 3cm pieces
- 1 x 400g can lentils, rinsed, drained
- 200g baby tomatoes, halved
- 80g baby salad leaves
- 80g goat’s cheese, crumbled
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