Hit enter to search or ESC to close

Bookmark Recipe

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.

4 people
45 min
Nutrition per serving
  • kcal
    685kcal
  • protein
    53g
  • iron
    5.8mg
  • carbs
    26g

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

Main

    • 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 

Side

  • 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

Method

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.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

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.