Lamb chops with pomegranate salsa and parsnip rosti recipe

Name: Lamb chops with pomegranate salsa and parsnip rosti
Yield: Serves 1
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

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

Shop your ingredients

Tesco Lamb Chops 300G
2 lamb chops (from a 300g pack)
£5.50
£18.33/kg
Tesco Mint Sauce 185G
1 tbsp Tesco Finest mint sauce, plus extra to serve
£0.75
£4.05/kg
Tesco Red Chillies 60G
½ red chilli, finely chopped
£0.51
£8.50/kg
Tesco Pomegranate Seeds 80G
40g pomegranate seeds
£1.50
£18.75/kg
Tesco Red Onions Loose
¼ small red onion, finely chopped
£0.20
£0.95/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
1 sprig fresh mint, chopped
£0.50
£16.67/kg
Tesco Limes Each
Aldi Price Match
½ lime, juiced
£0.23
£0.23/each
Tesco Parsnips Loose
Aldi Price Match
200g parsnips, roughly grated
£0.22
£1.48/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
1 tbsp fresh chopped flat-leaf parsley
£0.50
£16.67/kg
Tesco Cornflour 500G
2 tsp cornflour
£2.55
£5.10/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre

Method

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.
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.
For the rosti, mix together the grated parsnip with the parsley and cornflour in a bowl, season and set aside.
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.
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.
Serve the rosti with the lamb chops with the pomegranate salsa spooned over.