Spring has officially arrived and we're reaching back to our easy mid week meals of meat and veg! By creating a simple, zingy sauce, you can turn plain lamb chops into a restaurant quality meal. The anchovies add a boost of savouriness to the perfectly golden lamb chops which we've paired with a spiced cauliflower and herb salad. Simple and oh so delicious!
Ingredients
- 500g mid-loin lamb chops or cutlets or chump chops
Cauliflower
- Head of cauliflower, cut into florets
- 1 brown onion, cut into pieces
- 2 tsp smoked paprika
- 2 tsp dried cumin
- 2 tsp salt
- 3 tbsp olive oil
- 1/2 bunch parsley, de-stemmed
- 1/2 bunch mint
- 2 tbsp fresh dill
- 1/2 cup natural yoghurt
- 1/2 tsp cumin
Sauce
- 3 anchovies, finely chopped
- 1 clove garlic, crushed
- 1 tsp fresh rosemary, finely chopped
- 1/2 bunch parsley, finely chopped
- 1 tsp cumin seeds, toasted and lightly crushed
- 1 tsp coriander seeds, toasted and lightly crushed
- 1/2 tsp smoked paprika
- Juice 1/2 lemon
- 125ml olive oil
Method
- Preheat oven to 200 degrees celsius.
- Combine the the smoked paprika, cumin, salt and olive oil in a large bowl and add in the cauliflower and onion. Toss to combine.
- Cook in oven for 20 mins or until the cauliflower is nicely browned.
- To make the sauce, combine all the ingredients until well combined. Season with salt and pepper and set aside.
- Combine the natural yoghurt with cumin and season with salt and pepper.
- Stir the parsley, mint and dill through the cauliflower and drizzle with olive oil.
- To assemble the cauliflower, spread the yoghurt on the bottom of the plate and top with cauliflower and herbs.
- Heat a heavy based fry pan on medium/high heat and while it's heating up, massage oil into the lamb chops and season with salt.
- Once the pan is hot, add in the lamb chops but don't crowd the pan. After around 4 mins you should have a nice crust on the outside, turn chop and continue cooking for another 4 mins.
- To serve, spoon the herbed green sauce over lamb.
