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Spicy mustard crusted lamb chops with garlicky kale

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the lamb, grind the cumin, coriander, paprika and salt in a pestle and mortar, then rub the mixture onto the lamb chops.

  2. Mix together the mustard, breadcrumbs and herbs in a bowl until well combined.

  3. Heat the oil in a pan over a medium heat and fry the lamb chops for 1-2 minutes on each side, or until golden-brown. Press the mustard mixture onto one side of the lamb chop and continue to fry, with the mixture facing downwards, for 4-5 minutes, or until cooked to your liking.

  4. For the kale, heat the oil in a wok over a medium heat and add the garlic. Stir-fry for one minute, then add the kale and stir-fry for 4-5 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.

  5. Serve the lamb chops on a plate with the kale and more wholegrain mustard.

Ingredients

For the lamb

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp paprika
  • ½ tsp salt
  • 1 tbsp olive oil
  • 2 x 100g/3½oz lamb chops
  • 1 tbsp wholegrain mustard, plus extra to serve
  • 25g/1oz breadcrumbs
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh chervil

For the kale

  • 2 tbsp olive oil
  • 1 garlic clove, peeled, sliced
  • 2 handfuls kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
  • salt and freshly ground black pepper

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