This meal is simplicity itself. The marinade is quick to prepare, and you can leave it to flavour the lamb for as much–or as little–time as you have.
SERVES 4
PREP TIME 10 MINS
COOK TIME 30 MINS
Roasting Tin
Pan With Lid
Fork or Masher
Drainer
| 4 lean lamb loin chops, fat removed |
| Salt and freshly ground black pepper |
| 1 handful fresh rosemary stalks |
| 10 oz head broccoli, about 300g , florets and stalks chopped fairly small |
| Juice of 1 lemon |
| Pinch of chilli flakes |
| Mint jelly, to serve |
| 2 tbsp sherry vinegar, cider vinegar, or white wine vinegar |
| Pinch of sugar |
| 1 tablespoon dark soy sauce |
| FOR A GLUTEN FREE OPTION use gluten-free tamari to replace soy sauce |
| 1. Preheat the oven to 200°C (400°F/Gas 6). First, prepare the marinade. Mix together the vinegar, sugar, and soy sauce, then pour over the lamb. Leave to marinate for 5 minutes, or longer if time permits. |
| 2. Sit the lamb chops in a roasting tin, season well with salt and black pepper, and throw in the rosemary stalks. Roast in the oven for 20–30 minutes until cooked to your liking. |
| 3. While the lamb is cooking, put the broccoli in a pan of boiling salted water, and cook for about 10 minutes until just soft. Drain, keeping the broccoli in the pan, then mash very gently with a fork. Squeeze over the lemon juice, and add the chilli, a pinch of salt, and some black pepper. Put a lid on the pan, and give it a shake. Serve immediately with the roasted lamb chops and a dollop of mint jelly on the side. |
| Fat: 28.22 g | Fiber: 8.64 g |
| Iron: 13.31 mg | Sugar: 40.88 g |
| Calcium: 222.69 mg | Sodium : 6250.3 mg |
| Potassium: 2388.36 mg | Calories: 1065.95 kcal |
| Protein: 112.01 g | Vitamin A: 1828.9 IU |
| Vitamin C: 265.25 g | Carbohydrates: 76.98 g |
| Saturated Fat: 9.83 g | Cholesterol: 298.32 mg |