1½ kg new potatoes, halved (or quartered depending on size)

1 tbsp olive oil

1 tbsp garlic infused oil

2 preserved lemons (we used Belazu), flesh removed and skin finely chopped

1 heaped tsp cumin seeds, crushed

8 lamb chops

bunch mint, leaves chopped


Put the potatoes in a large pan, cover with water, add a little salt and bring to the boil.

Cook for 10-15 mins or until tender. Drain and set aside half for tomorrow.

Return the rest of the potatoes to the drained pan with 1 tbsp of the oil, the garlic infused oil, preserved lemon and cumin. Keep warm while you cook the lamb.

Rub the lamb chops with the remaining oil and season. Heat a griddle pan and cook for 3 mins each side or until cooked to your liking.

Season the potatoes and stir in the mint, then serve with the griddled lamb and salad.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Griddled lamb with spiced new potatoes
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