Time to make: 50 mins, prep 15 mins, cook 35 mins
Total cost: $22.64 / $5.66 per serve
- 600g baby (chat) potatoes, halved
- cooking oil spray
- 1/2 cup low-fat ricotta
- 1/2 cup extra light sour cream
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh chives
- 300g green beans
- 400g can chickpeas, rinsed, drained
- 200g baby spinach leaves
- 8 lamb cutlets, trimmed
- 1/4 cup lemon juice
- 2 teaspoons dried oregano
Step 1 Preheat oven to 220°C. Boil potatoes for 10 minutes, until just tender. Drain and carefully place on a lined baking tray. Spray with oil and bake for 20–25 minutes, until crisp and golden.
Step 2 In a small bowl, beat together ricotta, sour cream, vinegar and chives. Refrigerate until ready to serve.
Step 3 Steam green beans for 2–3 minutes, until just tender. Add chickpeas and heat through. Toss with potatoes and spinach leaves and set aside.
Step 4 Heat a large frying pan or chargrill pan to medium-high heat. Spray lamb cutlets with oil and cook for 2–3 minutes each side, or until cooked to your liking. Pour over lemon juice and cook for 1 more minute. Sprinkle with oregano. Serve lamb with salad and ricotta cream dressing.