The sweet taste of the lamb chops is enhanced by a fresh mint and basil salsa verde, and finished off with chilli-roasted broccoli. A glass of Cotes du Rhone, with hints of red and black cherries and a spicy finish, brings out the rich flavour of the lamb.
- 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 minutes, until tender and lightly charred.
- To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside.
- Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 minutes on each side, until cooked through.
- 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.
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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.