Lamb forequarter chops or cutlets would also be delicious in this recipe.
Ingredients:
8 lamb loin chops, fat trimmed
2 tbsp chipotle in adobo sauce
1 tbsp honey
1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 small red capsicum, finely diced
1 small yellow capsicum, finely diced
2 tbsp cajun seasoning
450g family size microwave basmati rice, rice separated
1 ½ cups (375ml) beef stock
400g can black beans, rinsed, drained
½ bunch english spinach, trimmed, finely shredded
to serve: baby salad leaves, long green chilli, sliced, orange zest, parsley leaves
Directions:
Place lamb chops, chipotle sauce and honey in a large snap lock bag. Season and rub well to coat. Set aside for 10 minutes to marinate.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat, add onion and cook for 2-3 minutes. Add garlic, capsicum and Cajun seasoning, stir well and cook for 2 minutes. Add rice and stock, stir well and bring to the boil. Reduce heat to medium-low, cover and cook for 10-12 minutes or until stock absorbs and rice is tender, adding a little extra water or stock, if required. Remove from heat, stir through beans and spinach, cover and set aside for 5 minutes.
Lightly spray a large char-grill pan or barbecue with oil and heat over medium-high heat. Cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
Serve lamb with rice and bean mixture, salad leaves, chilli, orange zest and parsley.
