Lamb Chops with Caramelised Onion Lentils
- 1 tbsp olive oil
- 2 thinly sliced onions
- 2 x 400g tins of green lentils, drained
- 8 lamb chops
- 1 tsp ground peppercorns
- 200g spinach leaves
- Heat half the oil in a saucepan and add the onions to cook, covered, for about 10 mins. Stir regularly, then uncover the pan and cook for 5 mins more or until caramelised. Stir in the lentils, season and cook for 2 mins to heat through.
- Meanwhile, brush the chops with the rest of the oil. Coat in the ground peppercorns and a pinch of salt, then griddle for 2 mins on each side or until done to your liking. Place the spinach in a pan with a splash of water, season and cook until wilted. Drain well, then mix the spinach with the lentils. Divide the lentil mixture between plates, top with the lamb chops, and serve immediately.
20 mins
4 serving