Here's a simple way of livening up lamb chops with a quick marinade before searing in a pan for a fast midweek meal.
Serves 2
Prep Time:15 mins
Cook Time:20 mins
Ingredients
1 tsp cumin seeds
1 garlic clove, finely chopped
1/2 tsp chilli flakes
1 lemon, juiced
1 tbsp olive oil
4 lamb loin chops
120g pearl barley (uncooked)
2 spring onions, finely sliced
salt and pepper
Method
Crush the cumin seeds using a pestle and mortar. Add the garlic, chilli flakes and a pinch of salt and pepper. Mash it into a paste. Stir in the lemon juice and olive oil.
Put the lamb chops in a bowl and pour half the mix you've just made over the top. Leave the chops to marinate. Set the other half of the mix aside.
Cook the pearl barley according to the pack instructions, throwing in the squeezed lemon halves. Remove from the heat 5 minutes early. Drain and discard the lemon halves. Stir through the reserved mix. Cover and set aside.
Heat a griddle pan or frying pan and cook the chops for 3-5 mins on each side on medium-high heat, depending on your prefence. 3 minutes will give you pink in the middle, 5 will be well done.
Stir the spring onions through the pearl barley. Serve the lamb chops resting on a pile of pearl barley, with any other vegetables of your choice.
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