Lamb chops with tomato and mushroom crisp for $7.40

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Lamb
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

2 tablespoons finely chopped parsley
1 tablespoon oil
1 tablespoon lemon juice
2 teaspoons finely grated lemon zest
1 garlic clove, crushed
4 small lamb chump chops, trimmed
TOMATO & MUSHROOM CRISP
4 slices bread, crusts removed
1/3 cup grated parmesan cheese
1/4 cup parsley leaves
2 tablespoons olive oil
2 garlic cloves, crushed
250g punnet cherry tomatoes, halved
150g mushrooms, sliced
sauteed spinach and tomato chutney, to serve

METHOD

Preheat oven to hot, 200°C.
In a bowl combine parsley, oil, juice, zest and garlic. Season to taste. Add chops, turning to coat. Marinate for at least 30 minutes.
TOMATO & MUSHROOM CRISP. Meanwhile, place bread, parmesan, parsley, oil and garlic in a food processor. Season to taste. Pulse until coarsely chopped. Spread tomatoes and mushrooms in a shallow baking dish. Sprinkle with crumb mixture. Bake for 15-20 minutes.
Meanwhile, char-grill chops for 3-4 minutes, each side. Serve with Tomato & Mushroom Crisp, sauteed spinach and chutney.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale June 8).

MESSENGER