Lamb Chops With Kale And Bulgar Wheat

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lamb chop with kaleA 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

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