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Spiced lamb chops with green beans, peas and cauliflowe­r


Prep time: 10 minutes, plus 30 minutes to marinate

Cook time: 15 minutes

Serves 1

Yes, there are three vegetables here, but I try to keep my intake high. Any not used can go in another meal – I love a salad of raw cauliflowe­r, radishes and green beans with a mustardy dressing in the summer. And they’re good with dal too. Make sure to season them well. It’s easy to double the quantities of this dish to serve two.

INGREDIENT­S For the lamb chops

– 1 tbsp white-wine


– 1½ tbsp olive oil – ¼ tsp turmeric

– ¼ tsp chilli flakes – ¼ tsp ground ginger – 2 lamb loin chops

For the vegetables

– 3 cauliflowe­r florets – 100g green beans,

topped but not tailed – 1½ tbsp olive oil

– ½ small onion, finely


– 1 garlic clove, grated

to a purée

– ¼ tsp cumin seeds – 50g frozen peas,

defrosted – the juice of ½-1 lime – a small handful of

mint leaves


Mix the vinegar, oil and spices for the chops together with lots of ground black pepper. Put the chops in this, turning them over to get them coated. Cover loosely and set aside for 30 minutes.

Steam or microwave the cauliflowe­r and the green beans until just tender. Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft and pale gold. Add the garlic and cumin seeds and fry for a minute, then add the cauliflowe­r. Cook until golden in patches, then add the green beans and peas. Toss them over and cover with a lid to keep warm.

Heat a frying pan until very hot. Add the chops, turning and seasoning them with salt. They will take two minutes on each side if you like them pink.

Quickly reheat the veg if needed, squeeze on the lime to taste and add torn mint at the last minute. Serve with the lamb, and some raita, chutney, and either rice or flatbreads.

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