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Grilled lamb chops with roasted broccoli, quinoa and salsa verde recipe

Grilled lamb chops with roasted broccoli, quinoa and salsa verde recipe

3 ratings

The sweet taste of the lamb chops is enhanced by a fresh mint and basil salsa verde, and finished off with chilli-roasted broccoli. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 658 calories / serving

Ingredients

  • 200g Tenderstem broccoli, trimmed
  • 2 anchovy fillets, chopped
  • 1 red chilli, seeded and finely sliced
  • 1 tbsp garlic oil or olive oil
  • 550g pack lamb chops
  • 250g pack cooked mixed quinoa

For the salsa verde

  • small handful fresh mint, leaves picked
  • small handful fresh basil, leaves picked
  • large handful rocket
  • 1 tsp Dijon mustard
  • 1 tsp red wine vinegar
  • 1 tbsp capers, drained and rinsed
  • 4 tbsp olive oil
  • 1 garlic clove, crushed

Each serving contains

  • Energy

    2740kj
    658kcal     33%

  • Fat

    50g 72%

  • Saturates

    18g 88%

  • Sugars

    2g 2%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 21.1g Protein 31g Fibre 2.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli in a roasting tin. Toss with the anchovies, chilli and oil; season well. Roast for 12-15 mins, until tender and lightly charred.
  2. To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside.
  3. Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 mins on each side, until cooked through.
  4. Meanwhile, heat the quinoa following the packet instructions. Transfer to a serving bowl and toss with the broccoli mixture. Serve with the lamb and salsa verde.

See more Lamb recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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

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