Tender lamb chops taste terrific in a potato mixture with asparagus, sugar snap peas and pepitas.
- Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Add asparagus and peas to pan for last 3 minutes of cooking. Drain. Rinse under cold water. Drain. Return to pan.
- Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add lamb. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
- Add pepitas, vinegar and remaining oil to potato mixture. Toss to combine. Serve lamb with potato mixture.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set