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Tray bake mustard and mango Scotch Lamb PGI chops

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Love lamb with this mustard and mango medley to bring a smile to all the chops around the dinner table. Packed with fibre and Vitamin B12, this one is perfect for getting 3 of your 5 a day in one delicious plateful!

How to cook & Ingredients

25 mins plus standing time
25 mins
4
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Nutritional information per serving

Energy

409kcal

Fat

19g

Sat Fat

5.3g

Carbs

22g

Sugars

10g

Fibre

7.5g

Protein

34g

Salt

0.74g

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

How it's done:

  • Preheat the oven to 220°C/200°C fan oven/gas 7. Season the lamb lightly. Heat half the oil in a large frying pan and seal the lamb for 1 minute on each side.

    1
  • Put the lamb on a plate but reserve the pan juices.

    2
  • Mix the mustard and mango chutney together and spread over the tops of the chops. Leave aside.

    3
  • Bring a saucepan of water to the boil, add the cauliflower, bring back to the boil and cook for 2 minutes to soften slightly, without cooking through. Drain well.

    4
  • Reheat the pan juices with the remaining oil and fry the onion for 5 minutes. Stir in the chickpeas and turmeric and season lightly. Gently stir in the cauliflower, mix everything well and cook. Stir for a further minute, transfer to a lined baking tray and spread out evenly.

    5
  • Arrange the lamb chops on top and bake for 15 minutes until just cooked through.

    6
  • Remove the lamb and vegetables from the dish with a slotted spoon. Mix the cherry tomatoes into the vegetables and serve with pilau rice and chopped green chilli.

    7
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