A quick aromatic recipe using mostly store cupboard ingredients and ready in half an hour. Lamb chops or cutlets with a cinnamon and chilli rub and a light cous cous salad.
Serves 4
Cooking Time: 45 minutes
What You’ll Need:
- 4 lean lamb chops or bone-in lamb leg steaks
- 30ml/2tbsp rapeseed or olive oil
- Salt and freshly milled black pepper
- 1 onion, peeled and chopped
- 2 large garlic cloves, peeled and finely chopped
- 700ml/1¼pint good, hot lamb stock
- 200g/7oz bulgur wheat or brown rice
- 75g/3oz kale or winter greens
- Juice of ½ lemon
To garnish:
- 30ml/2tbsp prepared red or green pesto
What To Do:
1. Place the lamb on a chopping board, brush with half the oil and season on both sides.
2. Heat the remaining oil in a large non-stick pan with a lid. Cook the onion and garlic for 2-3 minutes until soft.
3. Add the stock and bulgur wheat, reduce the heat, cover and cook for 15-20 minutes. Add the kale or winter greens and cook for a further 5 minutes.
4. Meanwhile, heat a non-stick or griddle pan and cook the lamb for 6-8 minutes on each side. Add the lemon juice.
5. Spoon the bulgur wheat mixture onto a plate and add the lamb and any juices from the pan.
6. Serve with a spoonful of pesto.
Recipe from Simplybeefandlamb.co.uk