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.
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