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Mango Chutney Lamb With Rocket Snap Pea Salad

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Ingredients
  Yogurt 80 Milliliter (1/4 Cup)
  Mango chutney 80 Milliliter (1/4 Cup)
  Mild chili sauce 80 Milliliter (1/4 Cup)
  Lamb cutlets 12
  Sugar snap peas 250 Gram
  Rocket leaves 150 Gram, trimmed
  Olive oil 60 Milliliter (1/4 Cup)
  Balsamic vinegar 2 Tablespoon
Directions

Combine yogurt, chutney and sauce in large bowl.
Griddle-fry (or grill or barbecue) lamb, brushing with yogurt mixture frequently, until browned on both sides and cooked as desired.
Meanwhile, boil, steam or microwave peas untiL just tender.
Rinse peas under cold water; drain.
Toss peas and rocket in large bowl with combined oil and vinegar.
Serve rocket snap pea salad with lamb.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Lamb
Interest: 
Quick

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3493 Calories from Fat 2509

% Daily Value*

Total Fat 280 g430.4%

Saturated Fat 110.9 g554.4%

Trans Fat 0 g

Cholesterol 10.4 mg3.5%

Sodium 2185.1 mg91%

Total Carbohydrates 71 g23.7%

Dietary Fiber 12.5 g49.9%

Sugars 50.7 g

Protein 177 g354.2%

Vitamin A 283.7% Vitamin C 302.8%

Calcium 26.7% Iron 42%

*Based on a 2000 Calorie diet

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Mango Chutney Lamb With Rocket Snap Pea Salad Recipe