Lamb and Chipotle Lamb Chops
- 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.