Love lamb with this mustard and mango medley to bring a smile to all the chops around the dinner table.

 

Serves: 4
Preparation time: 25mins plus standing
Cooking time: 25mins

 

INGREDIENTS 

  • 8 Scotch Lamb PGI chops
  • Pinch sea salt and ground black pepper
  • 2 tbsp Scottish rapeseed oil
  • 1 tbsp wholegrain mustard
  • 2 tbsp mango chutney
  • 400g can chickpeas in water, drained and rinsed
  • 500g small cauliflower florets, cut into 3cm thick pieces
  • Medium onion, peeled and sliced
  • 1½ tsp ground turmeric
  • 225g cherry vine tomatoes, trimmed and halved

 

METHOD

  • Preheat the oven to 220°C/200°C fan oven/gas 7. Season the lamb lightly. Heat half the oil in a large frying pan and seal the lamb for 1 minute on each side.
  • Put the lamb on a plate but reserve the pan juices.
  • Mix the mustard and mango chutney together and spread over the tops of the chops. Leave aside.
  • Bring a saucepan of water to the boil, add the cauliflower, bring back to the boil and cook for 2 minutes to soften slightly, without cooking through. Drain well.
  • Reheat the pan juices with the remaining oil and fry the onion for 5 minutes. Stir in the chickpeas and turmeric and season lightly. Gently stir in the cauliflower, mix everything well and cook. Stir for a further minute, transfer to a lined baking tray and spread out evenly.
  • Arrange the lamb chops on top and bake for 15 minutes until just cooked through.
  • Remove the lamb and vegetables from the dish with a slotted spoon. Mix the cherry tomatoes into the vegetables and serve with pilau rice and chopped green chilli.

 

NUTRITIONAL CLAIMS                 

  • 3 of your 5 a day
  • High in fibre – 7.5g per serving
  • Low in salt – 0.74g per serving
  • High in vitamin B12

For more recipe ideas, go to www.makeitscotch.com