Spiced Lamb Chops with Broccoli, Pea and Goats' Cheese Salad

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  Spiced Lamb Chops with Broccoli, Pea and Goats' Cheese Salad

 Tender stem or purple sprouting broccoli are really nice in this salad. If they are not available, green beans or mangetout will also work well. 

Spiced Lamb Chops with Broccoli Pea and Goats Cheese Salad

Serves 4 

Cooking time:

Ingredients

8 lamb chops, or lamb steaks, well trimmed

Salt and freshly ground black pepper

Marinade

  • 1 teasp. ground cumin
  • 1 teasp. ground coriander
  • 1 garlic clove, crushed with a little salt
  • 2 tablesp. natural yoghurt
  • ½ teasp. paprika
  • 2 tablesp. olive oil
  • Juice of ½ a lemon
     

Salad

  • 300g tender stem broccoli, trimmed
  • 100g frozen peas
  • ½ teasp. honey
  • 1 teasp. finely grated lemon rind
  • 1 tablesp. lemon juice
  • A small bunch of mint leaves, chopped
  • 2 tablesp. olive oil
  • 100g soft goats’ cheese, broken up into pieces
     

To Serve: Steamed potatoes tossed with a little melted butter and chives

To Cook

Combine all the marinade ingredients together in a bowl and mix well to combine. Rub the mixture over the chops. Cover and store in the fridge for at least 30 minutes, longer if you have time. When you are ready to cook them, heat a griddle pan or barbecue to medium-hot. Season the lamb with a little salt and grill for 2-3 minutes on each side.

To make the salad:
Place the broccoli and peas in a saucepan and cover with boiling water. Bring back to the boil, then reduce the heat and simmer for a minute. Remove from the heat, then place the blanched vegetables in a bowl of ice water to stop them cooking any further. When cooled drain well.

Make the dressing by combining the honey, lemon juice and rind, mint leaves and olive oil. Mix well. Place the drained vegetables and goats’ cheese in a serving bowl and gently mix through all but 1 tablespoon of the dressing.

Serving Suggestions

Serve the chops with a little of the reserved dressing spooned over them along with the salad and steamed potatoes.

Nutritional Analysis per Serving

Protein: 53g 

Carbohydrates: 26g 

Fat: 43g 

Iron: 5.8mg 

Energy: 685kcal