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.