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Lamb chops with pomegranate salsa and parsnip rosti recipe

Lamb chops with pomegranate salsa and parsnip rosti

Indulge in dinner for one with this new take on the classic combination of lamb and mint. Chilli-rubbed lamb chops meet a sweet pomegranate mint salsa and crispy parsnip rosti.

See method
  • Serves 1
  • 15 mins to prepare and 10 mins to cook
  • 754 calories / serving
  • Gluten-free

Ingredients

  • 2 lamb chops (from a 300g pack)
  • 1 tbsp Tesco Finest mint sauce, plus extra to serve
  • ½ red chilli, finely chopped
  • 40g pomegranate seeds
  • ¼ small red onion, finely chopped
  • 1 sprig fresh mint, chopped
  • ½ lime, juiced
  • 200g parsnips, roughly grated
  • 1 tbsp fresh chopped flat-leaf parsley
  • 2 tsp cornflour
  • 2 tbsp vegetable oil

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Each serving contains

Energy
3145kJ 754.0kcal
38%
Fat
51g
high73%
Saturates
15g
high75%
Salt
0.5g
low9%
Sugars
24g
medium26%

of the Reference intake

Carbohydrate 48.1gProtein 27.5gFibre 10.8g

Method

  1. Pat the lamb chops dry on kitchen paper and rub all over with the mint sauce and red chilli; season well. Set aside to marinate for 10 mins at room temperature.
  2. Meanwhile, make the salsa. In a small bowl, combine the pomegranate seeds, red onion, mint and lime juice with a pinch of salt and put in the fridge to chill.
  3. For the rosti, mix together the grated parsnip with the parsley and cornflour in a bowl, season and set aside.
  4. To cook the lamb, heat ½ tbsp oil in a pan and fry for 3-4 mins each side, turning once for even browning. For well-done lamb, cook for an additional 1-2 mins each side.
  5. Heat the remaining 1½ tbsp oil in a nonstick frying pan and divide the rosti into 2 heaped mounds in the pan. Cook over a medium heat for 2-3 mins each side, pressing the mixture down with the spatula to shape into rosti. Cook until crisp and golden-brown and transfer to a plate.
  6. Serve the rosti with the lamb chops with the pomegranate salsa spooned over.

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