Grilled Lamb Chops with Roasted Broccoli, Quinoa and Salsa Verde

Grilled Lamb Chops with Roasted Broccoli, Quinoa and Salsa Verde

These succulent lamb chops go great with salsa verde, a green Italian sauce that’s made from fresh herbs, mustard and capers. This recipe is packed full of flavour. 

 

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli in a roasting tin.

Toss with the anchovies, chilli and oil; season well. Roast for 12-15 minutes, until tender and lightly charred.

To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside.

Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 minutes on each side, until cooked through.

Meanwhile, heat the quinoa following the packet instructions. Transfer to a serving bowl and toss with the broccoli mixture. Serve with the lamb and salsa verde.

 

Ingredients

200g tenderstem broccoli, trimmed

2 anchovy fillets, chopped

1 red chilli, seeded and finely sliced

1 tbsp garlic oil or olive oil

1 x Tesco Irish Lamb Loin Chops 4 pack 370g

1 x 250g pack cooked mixed quinoa

For the salsa verde

Small handful fresh basil, leaves picked

Small handful fresh mint, leaves picked

large handful rocket

1 tsp Dijon mustard

1 tsp red wine vinegar

1 tbsp capers, drained and rinsed

4 tbsp olive oil

1 garlic clove, crushed

Ingredients

200g tenderstem broccoli, trimmed

2 anchovy fillets, chopped

1 red chilli, seeded and finely sliced

1 tbsp garlic oil or olive oil

1 x Tesco Irish Lamb Loin Chops 4 pack 370g

1 x 250g pack cooked mixed quinoa

For the salsa verde

Small handful fresh basil, leaves picked

Small handful fresh mint, leaves picked

large handful rocket

1 tsp Dijon mustard

1 tsp red wine vinegar

1 tbsp capers, drained and rinsed

4 tbsp olive oil

1 garlic clove, crushed

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli in a roasting tin.

Toss with the anchovies, chilli and oil; season well. Roast for 12-15 minutes, until tender and lightly charred.

To make the salsa verde, put all the ingredients in a small blender and pulse to a coarse paste. Set aside.

Put the lamb on a large baking sheet; season well. Grill on a high heat for 3-4 minutes on each side, until cooked through.

Meanwhile, heat the quinoa following the packet instructions. Transfer to a serving bowl and toss with the broccoli mixture. Serve with the lamb and salsa verde.