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Ingredients
2 tsp cumin seeds
2 clove/s garlic, crushed
1 unwaxed lemon, zest and 1 tbsp juice
2 tbsp olive oil
1 pack 4 Welsh Lamb Loin Chops
¼ tsp ground allspice
200g pack Fullgreen Riced Cauliflower
1 salad onion, finely sliced
100g cherry tomatoes, quartered
100g cucumber, finely diced
50g pomegranate seeds
1/2 x 25g pack flat leaf parsley, leaves finely chopped
Method
Roughly crush the cumin seeds in a pestle and mortar, then
stir in the garlic, lemon zest and 1 tbsp oil. Season and rub this
mixture all over the lamb chops (you can do this up to 4 hours
in advance, or just before you’re ready to cook).
In a mixing bowl, whisk the remaining 1 tbsp oil with the
lemon juice and allspice. Season. Heat the riced cauliflower
according to pack instructions (the microwave is ideal), then tip
into the bowl and toss with the dressing. Cool for 5 minutes,
then stir in the salad onion, tomatoes, cucumber, pomegranate
and parsley.
Heat a griddle pan or barbecue to a high heat. Cook the lamb
chops on their fat side for 2 minutes, then lay flat in the pan and
cook for 3-4 minutes on each side, until well browned all over
and cooked to your liking. Leave to rest for a couple of minutes,
then serve with the cauliflower tabbouleh.
Cook’s tip
Lamb chops are great for cooking on the barbecue or in a hot griddle pan so they get lots of lovely charred flavour. Try to cook them for at least a couple of minutes on the fat side so it renders and crisps up nicely
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,162kJ/ 762kcals
Fat
60g
Saturated Fat
24g
Carbohydrates
13g
Sugars
7.7g
Fibre
5.3g
Protein
39g
Salt
0.3g
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