GRILLED LAMB CHOPS WITH POTATO, PEA AND MINT PILAF
PREP TIME: 15 MINUTES
COOKING TIME: 15 MINS + RESTING TIME
SERVES: 4
INGREDIENTS
8 Lamb chops
2 teaspoons olive oil
POTATO, PEA AND CHICKPEA
BASMATI RICE PILAF
40g unsalted butter
1 brown onion, peeled and diced
1 clove garlic, crushed
2 teaspoons Moroccan spice mix
1 cup (200g) basmati rice
2 cups (500ml) chicken stock
300g Spud Lite baby potatoes, diced
1 cup frozen peas, thawed
1/4 cup mint leaves, chopped
Salt flakes and freshly ground black pepper
TO SERVE
1/4 cup Greek yogurt
1 lemon, cut into wedges
METHOD
1. For the pilaf, melt butter over a low heat. Add onion, garlic and Moroccan spice mix, stirring until well coated. Cover and cook for 10 minutes or until onion is tender.
2. Increase heat to medium and add rice, stirring until well coated. Cook for 1-2 minutes until rice starts crackling. Add stock and potatoes and bring to the boil. Cover and reduce heat to low and cook gently for 15 minutes.
3. Add peas and mint cover again and leave to stand for 10 minutes.
4. Meanwhile, heat a chargrill pan over a medium-high heat. Drizzle chops with olive oil and cook for 3-4 minutes each side or until cooked to your liking.
To Serve
Spoon pilaf onto a plate and top with two grilled chops, a dollop of Greek style yogurt and a wedge of lemon.
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