20-minute meal: Grilled lamb chops with pea, broccoli, chickpea & feta salad

Grilled lamb chops with pea, broccoli, chickpea & feta salad

Serves 2


4 lamb chops
160g frozen peas
120g chickpeas, rinsed
2 cloves of garlic
25ml white wine vinegar
5g mint, chopped
70g feta, crumbled
120g broccoli, florets sliced
5ml sugar or xylitol
2TB olive oil
salt and pepper


  1. Place a pot of water onto boil and cook peas for 3-4 minutes until just tender, then drain.
  2. Mix peas with the vinegar, sugar/xylitol and mint. Then crumble in the feta and season well.

  3. Heat a saucepan over low-medium heat. Add a splash of olive oil and the garlic, sauté for 1 minute before adding the broccoli. Cook for 3-4 minutes until just cooked, but still crunchy. Season and add to your salad.
  4. Put a frying pan to high heat. Brush the lamb chops with a little oil and seasoning. When hot, place the chops fat side down first (using tongs) to render the fat until crispy (about 3-5 minutes). Then cook the chops for about 3-5 minutes per side until cooked to your desired preference.
  5. Serve your succulent and seasoned chops alongside your minty green salad.

Chef’s tip: The thickness of your chop will affect the cooking time. Slice open to test they are cooked to your preference before removing from the pan.


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