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LAMB CHOPS WITH HASSELBACK POTATOES AND A TOMATO PARMESAN SAUCE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 6 medium potatoes, skin on
  • 50g butter, melted
  • salt and milled black pepper
  • 1 onion, finely chopped
  • 30ml olive oil
  • 1 Knorr Tomato Base Dry Cook-In Sauce
  • 400ml water
  • 15ml red wine vinegar
  • 5ml sugar
  • 1 small red chilli, chopped
  • 60g Parmesan cheese, grated
  • 3 corn cobs, cut in half crossways
  • 12 lamb chops
  • extra oil, for frying the chops
  • a handful of chopped fresh parsley
  • extra butter, for serving