Grilled lamb chops with roasted broccoli, quinoa and salsa verde recipe
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 658.0kcal
- Fat
- 50g
- Saturates
- 18g
- Salt
- 1.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 21.1gProtein 31.0gFibre 2.7g
Method
- 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.
- 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 mins 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.
- 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.
