Honey And Chipotle Lamb Chops
Ingredients
- 8 Lamb loin chops fat trimmed
- 2 tablespoon Chipotle in adobo sauce
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 1 Red onion thinly sliced
- 2 clove Garlic finely chopped
- 1 small Red capsicum finely diced
- 1 small Yellow capsicum finely diced
- 2 tablespoon Cajun seasoning
- 450 gram Family size microwave basmati rice rice separated
- 1 ½ cup Beef stock 375ml
- 400 gram Black beans can rinsed, drained
- ½ bunch English spinach trimmed, finely shredded
- Baby salad leaves, long green chilli, sliced, orange zest, parsley leaves
Method
Place lamb chops, chipotle sauce and honey in a large snap lock bag. Season and rub well to coat. Set aside for 10 minutes to marinate.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat, add onion and cook for 2-3 minutes. Add garlic, capsicum and Cajun seasoning, stir well and cook for 2 minutes. Add rice and stock, stir well and bring to the boil. Reduce heat to medium-low, cover and cook for 10-12 minutes or until stock absorbs and rice is tender, adding a little extra water or stock, if required. Remove from heat, stir through beans and spinach, cover and set aside for 5 minutes.
Lightly spray a large char-grill pan or barbecue with oil and heat over medium-high heat. Cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
Serve lamb with rice and bean mixture, salad leaves, chilli, orange zest and parsley.
Mid Loin Lamb Chops
A loin chop doesn't have a rib bone and is slightly leaner than a rib chop. Lamb loin is prized for its tender meat, which comes…
Read the guide: Honey and chipotle lamb chops
