25 mins plus standing time
25 mins
4
Ingredients
8 Scotch Lamb PGI chops
Pinch sea salt and ground black pepper
2 tbsp Scottish rapeseed oil
1 tbsp wholegrain mustard
2 tbsp mango chutney
400g can chickpeas in water, drained and rinsed
500g small cauliflower florets, cut into 3cm thick pieces
Medium onion, peeled and sliced
1½ tsp ground turmeric
225g cherry vine tomatoes, trimmed and halved
Cooking Method