Teriyaki lamb with roast potato salad

Create a gourmet Japanese inspired meal with tasty teriyaki lamb chops and a crispy warm potato salad.

• 750g small potatoes, scrubbed, halved lengthways
• 250g cherry tomatoes, cut in half
• 1 small red onion, cut into thin wedges
• olive oil spray
• 8 lamb cutlets, trimmed
• 1/3 cup Kikkoman Teriyaki Marinade Original Flavour
• 200g green beans, topped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons wholegrain mustard

Energy 2041kJ	Fat saturated 6.00g
Fat Total 24.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 35.00g	Dietary Fibre 6.00g
Protein 30.00g	Cholesterol 80.00mg
Sodium 429.10mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 220°C. Arrange potatoes, tomatoes and onion in a single layer on a baking tray. Spray with oil. Bake for 30 minutes or until potatoes are golden and tender. Set aside.

2. Step 2

   Place lamb and marinade in a dish. Cover and refrigerate for 15 minutes.

3. Step 3

   Steam beans for 3 minutes, or until just tender.

4. Step 4

   Combine oil, vinegar and mustard in a screw-top jar.

5. Step 5

   Place warm potatoes, onions and beans into a large bowl. Drizzle with dressing and toss until well coated. Gently fold in tomatoes.

6. Step 6

   Spray a non-stick frying pan with oil. Heat over medium heat. Cook cutlets, in 2 batches, for 4 minutes each side for medium, basting with marinade. Serve with potato salad.