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

1 rating

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.

You may also like

Be the first to comment

blog comments powered by Disqus