A wholesome family favourite, made simple.
This recipe is designed for those busy weeknights when you want a nutritious, satisfying meal without spending hours at the stove. By using lean beef mince, you get all the protein and flavour with a lighter finish. We’ve paired the mince with vibrant seasonal vegetables and a savoury herb seasoning, creating a complete meal that cooks together perfectly in the oven. It’s rustic, comforting, and saves you a mountain of washing up.
Ingredients:
- 500g Lean Beef Mince
- 1 Large Sweet Potato, peeled and cut into 2cm cubes
- 1 Red Capsicum, deseeded and sliced into strips
- 1 Medium Zucchini, sliced into half-moons
- 1 Red Onion, cut into wedges
- 2 tbsp Olive Oil
- 1 tbsp Italian Herbs (dried, or dried oregano)
- 1 tsp Garlic Powder
- Salt & Cracked Black Pepper, to taste
- Fresh Parsley, chopped (for serving)
Method:
-
Marinate:
In a large bowl, whisk together the olive oil, garlic, oregano, lemon zest, and lemon juice. Season the lamb chops generously with salt and pepper, then toss them in the marinade until well coated. Let them sit for at least 10 minutes at room temperature. -
Heat the Grill:
Preheat your grill or heavy-based pan to a medium-high heat. -
Cook:
Place the chops on the heat. Cook for 4–5 minutes per side for medium-rare, or a little longer if you prefer them well-done. Be sure to sear the fat on the edge for a minute until it’s nice and crisp. -
Rest:
Remove the meat from the heat and transfer to a warm plate. Cover loosely with foil and let the chops rest for 5 minutes. This ensures they stay juicy and tender. -
Serve:
Serve alongside a crisp seasonal salad or some roasted root vegetables.
Approximate Macros Per Serve:
385kcal
Protein: 28g
Fat: 19g
Carbs: 22g
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