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Caramelised onion and spinach lentils with peppered lamb chops recipe

5 ratings

Enjoy tender lamb chops with a punch of pepper flavour in this easy midweek meal recipe. Sticky, golden onions with green lentils and spinach make the perfect base for the griddled lamb chops, and this easy dairy-free and gluten-free recipe is on the table in just 25 minutes. See method

Serves 4
5 mins to prepare, 20 mins to cook
562 calories / serving

Ingredients

1 tbsp olive oil
2 onions, thinly sliced
2 x 390g tins green lentils, drained
600g lamb chops (8 chops)
1 tsp ground rainbow peppercorns, plus extra to serve
200g pack spinach, washed

If you don't have green lentils, you can try using cooked red lentils instead.

Each serving contains

Energy
2345kj
562kcal 28%
Fat
33g 46%
Saturates
15g 77%
Sugars
10g 11%
Salt
0.9g 15%

of the reference intake
Carbohydrate 30.2g Protein 37.5g Fibre 3g

Method

Heat half the olive oil in a saucepan over a medium heat. Add the onions, cover and cook for 10 mins, stirring regularly. Uncover the pan, increase the heat to medium-high and cook for a further 5 mins or until caramelised. Stir in the lentils and cook over a low heat until heated through.
Meanwhile, brush the lamb chops with the remaining oil, then coat in the ground peppercorns and a good pinch of salt. Heat a griddle pan over a high heat. Cook the chops for 2 mins each side, or until cooked to your liking.
Put the spinach in a medium pan, season and cover. Cook over a low heat for 2-3 mins (the leaves will stew in their own liquid) until wilted. Drain.
Mix the spinach with the lentils, then divide between four plates. Put two lamb chops on top and season with extra ground peppercorns.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.