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Saunderson's Quality Family Butcher

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Peppered lamb chops with spinach & lentils

Dairy-free and gluten-free, this recipe is the perfect mid-week dinner!

Serves: 4
Time: 25 minutes
Category: Lamb
Cuisine:
Peppered lamb chops with spinach & lentils

Ingredients

  • 1 tbsp olive oil
  • 2 thinly sliced onions
  • 2 x 390g tins green lentils, drained
  • 600g lamb chops (8 chops)
  • 1 tsp ground rainbow peppercorns
  • 200g washed spinach

Method

  1. Heat half the olive oil in a saucepan over medium heat. Add onions, cover, and cook for 10 mins, stirring regularly. Uncover the pan, increase the heat to medium-high and cook for a further 5 mins or until caramelised. Stir in the lentils & cook over low heat until heated through.
  2. Meanwhile, brush the lamb chops with the remaining oil, then coat in the ground peppercorns and a good pinch of salt. Heat a griddle pan over high heat. Cook the chops for 2 mins each side, or until cooked to your liking.
  3. Put the spinach in a medium pan, season, and cover. Cook over low heat for 2-3 mins until wilted. Drain.
  4. Mix spinach & lentils, then serve with two lamb chops on top and season with extra ground peppercorns.

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