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 and view the full Food safety at home video.