Mustard and mango lamb chops recipe offers healthy meal

Ingredients

• 8 Scotch Lamb PGI chops
• Pinch of sea salt and freshly ground black pepper
• 2 tbsp Scottish rapeseed oil
• 1 tbsp wholegrain mustard
• 2 tbsp mango chutney
• 400g can chickpeas in water, drained and rinsed
• 500g small cauliflower florets, cut into 3cm pieces
• 1 medium onion, peeled and sliced
• 1½ tsp ground turmeric
• 225g cherry tomatoes, halved
• Pilau rice, to serve
• Chopped green chilli, to garnish

Method

1. Preheat the oven to 220°C/200°C fan/gas mark 7.
2. Season the lamb chops lightly with salt and pepper.
3. Heat half of the rapeseed oil in a large frying pan and sear the lamb chops for 1 minute on each side. Transfer to a plate, reserving the pan juices.
4. In a small bowl, combine the wholegrain mustard and mango chutney. Spread the mixture evenly over the top of each lamb chop and set aside.
5. Bring a saucepan of water to the boil. Add the cauliflower florets and return to the boil. Cook for 2 minutes until slightly softened but still firm. Drain thoroughly.
6. Reheat the reserved pan juices with the remaining oil. Add the onion and cook for 5 minutes until softened.
7. Stir in the chickpeas and turmeric, then season lightly. Add the cauliflower and mix well. Cook for a further minute.
8. Transfer the vegetable mixture to a lined baking tray and spread evenly.
9. Arrange the lamb chops over the vegetables and bake for 15 minutes, or until the lamb is cooked through.
10. Remove the tray from the oven. Using a slotted spoon, transfer the lamb and vegetables to a serving dish.
11. Gently stir the cherry tomatoes through the warm vegetables before serving.

Serve with pilau rice and a sprinkling of chopped green chilli.

Nutritional Benefits

• Provides 3 of your 5 a day
• High in fibre, with 7.5g per serving
• Low in salt, with 0.74g per serving
• High in vitamin B12

For more recipe inspiration, visit www.makeitscotch.com .