Lamb and Chipotle Lamb Chops

Lamb and Chipotle Lamb Chops

Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 4


  • 8 Lamb loin chops fat trimmed
  • 2 tbsp Chipotle in adobo sause
  • 1 tbsp Honey
  • 1 tbsp Olive oil
  • 1 Red onion thinly sliced
  • 2 Garlic cloves finely chopped
  • 1 Small red capsicum finely diced
  • 1 Small yellow capsicum finely diced
  • 2 tbsp Cajun seasoning
  • 450 grams Family sized basmati rice rice separated
  • 375 ml Beef stock
  • 400 gram Can of black beans rinsed and drained
  • ½ bunch English spinach trimmed and finely shredded
  • Baby salad leaves
  • 1 Long green chilli sliced
  • Orange zest
  • Parsley leaves


  • 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.
  • Heat oil in a large non-stick frying pan over a medium-high heat, add onion and cook for 2 to 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 to 12 inutes or until stock is absorbed 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-large heat. Cook lamb for 3 to 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.


  • Lamb forequarter chops or lamb cutlets would also work in this recipe
  • Chipotle in adobo sauce is available at green grocers, delis and specialty stores
  • You can substitute you choice of rice
  • Red kidney beans, cannellini, butter or 4-bean mix can be used place of black beans.
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