Lamb and Chipotle Lamb Chops

Smoky, spiced and bold

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Cooking Time

25 mins

Prep Time

10 mins

Serves

4 serves

Lamb cutlets will also work with this recipe.

Ingredients

8 lamb loin chops fat trimmed

2 tbsp Chipotle in adobo sauce

1 tbsp honey

1 tbsp olive oil

1 red onion thinly sliced

2 garlic cloves finely chopped

1 small yellow capsicum finely diced

2 tbsp cajun seasoning

450 grams family sized Basmati rice separated

375 ml beef stock

400 gram can of black beans rinced and drained

1/2 bunch English spinach trimmed and finely shredded

Baby salad leaves

1 long green chilli sliced

Orange zest

Parsley leaves

Method

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 minutes 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.

Recipe Notes

Chipotle in adobo sauce is available at green grocers, delis and specialty stores You can substitute you choice of rice, Red kidney beans, cannelloni, butter or 4-bean mix can be used place of black beans. Chipotle intensifies during cooking so start with less if you're heat-sensitive and add more to taste. A squeeze of lime at the end lifts the whole dish.