Organic lamb chops with lemon and tomatoes recipe

  • Serves 2
  • 10mins to prepare and 45mins to cook
  • 820 calories / serving
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Lamb chops with oregano lemon and tomatoes HERO

First toast the flaked almonds by putting them in a dry pan over a medium heat and stiring constantly for 2 to 3 minutes until they turn golden. Remove and put aside.

Heat all of the butter and 1 tablespoon of the olive oil in a large saucepan with a heavy base. Add the onion and fry for 3-4 minutes until soft. Stir through the chopped garlic clove, then the basmati rice, and keep stirring until well coated. Pour over the chicken stock, bring to the boil, then place a lid on top and cook over a medium heat for 15-20 minutes until the rice is cooked all the way through. 

As the rice is cooking, combine the remaining tablespoon of olive oil with the lemon zest, dried mint and some salt and pepper. Thoroughly combine before rubbing over the chops, then place them on a baking tray and cook under the grill for 5-7 minutes. Turn them over, arrange the tomatoes around the lamb and cook for a further 5 minutes, until the meat is cooked through and the tomatoes have been lightly charred. 

Stir the parsley, raisins and toasted almonds through the rice and top with a chop and some tomatoes. 

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  • Ingredients

  • 1tbsp organic unsalted butter
  • 2tbsp organic extra virgin olive oil
  • 1 organic onion, finely chopped
  • 1 clove of organic garlic, finely chopped
  • 125g organic basmati rice
  • 300ml (1/2pt) stock, using 1 organic chicken stock cube to make 500ml
  • 2 organic lamb chops (or four if they are small)
  • 1 organic unwaxed lemon, zested
  • 200g (7oz) organic cherry tomatoes
  • handful parsley, chopped
  • 1tsp organic mint
  • 15g (1/2oz) organic raisins
  • 15g (1/2oz) organic flaked almonds
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  • Calories
    820
    41%
  • Sugar
    12g
    13%
  • Fat
    39g
    56%
  • Saturates
    13.8g
    69%
  • Salt
    0.3g
    5%
of an adult's Reference Intake daily amount.
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