Banting TMM: Lamb Chops with Minted Yoghurt
A meal in a flash that's packed with flavour. Serve with cauli mash, green beans and flash fried baby spinach.
Serves 4
800g lamb chops
2T extra virgin olive oil
salt and pepper
150g thick yoghurt
20 fresh mint leaves
salt and pepper to taste
The chops should be a room temperature. Brush each side with olive oil and season well. Heat a skillet on medium heat and cook until done to your liking. Four minutes on each side for medium. Rest for 5 minutes while you prepare the yoghurt.
Mix the yoghurt, 1T olive oil and the chopped mint. Season to taste.
Serves 4
800g lamb chops
2T extra virgin olive oil
salt and pepper
150g thick yoghurt
20 fresh mint leaves
salt and pepper to taste
The chops should be a room temperature. Brush each side with olive oil and season well. Heat a skillet on medium heat and cook until done to your liking. Four minutes on each side for medium. Rest for 5 minutes while you prepare the yoghurt.
Mix the yoghurt, 1T olive oil and the chopped mint. Season to taste.
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