Spicy lamb chops with Turkish pepper salsa
Ready in just 30 minutes, lamb that looks (and tastes) good enough to serve guests for a casual supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- Heat the oven to 200C/fan 180C/gas 6. Rub the rack with 2 tbsp of the pomegranate molasses and season well. Sear in a non-stick pan to brown on both sides. Put on a baking tray and roast for 15 minutes. Remove and rest for 10 minutes.
- Put the red pepper, cucumber, red onion and mint in a bowl with the remaining pomegranate syrup and tomato purée. Season with salt and mix well. Slice the rack into chops and spoon the salsa over. Sprinkle the crumbled feta and the extra mint leaves over each plate before serving.
Make it healthier
Trim all the fat off the chops for the most low-fat option, or leave a little on for maximum flavour.
Per serving (when trimmed of all fat)
280 kcalories, protein 14.7g, carbohydrate 13.4g, fat 18.9 g, saturated fat 9.8g, fibre 0.8g, salt 0.51 g
Recipe from olive magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/325608/
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Ingredients
- 1 rack of lamb , about 8 chops
- 3 tbsp pomegranate molasses
- ½ red pepper , finely diced
- ½ small cucumber , seeded and finely diced
- 1 small red onion , diced
- small handful mint leaves, roughly chopped, plus extra, to garnish
- 1 tbsp tomato purée
- 50g feta cheese , crumbled
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Ingredients
- 1 rack of lamb , about 8 chops
- 3 tbsp pomegranate molasses
- ½ red pepper , finely diced
- ½ small cucumber , seeded and finely diced
- 1 small red onion , diced
- small handful mint leaves, roughly chopped, plus extra, to garnish
- 1 tbsp tomato purée
- 50g feta cheese , crumbled
Per serving (when trimmed of all fat)
280 kcalories, protein 14.7g, carbohydrate 13.4g, fat 18.9 g, saturated fat 9.8g, fibre 0.8g, salt 0.51 g
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