Mustard Lamb with Kale
Mustard Lamb with Kale



  • 1 tsp each of cumin and coriander seeds
  • 1⁄2 tsp paprika
  • 1⁄2 tsp salt
  • 1 tbsp olive oil
  • 2 x lamb chops
  • 1 tbsp wholegrain mustard
  • 25g breadcrumbs
  • 1 tbsp fresh parsley
  • 1 tbsp fresh chives
  • For the Kale
  • 1 sliced garlic clove
  • 2 tbsp olive oil
  • 2 handfuls of kale (stalks removed) blanched for 3 mins in salted water and drained
  • Salt and pepper
  • Grind or blitz together the spices and the salt, and then rub the mixture all over the lamb chops. In a small bowl, mix together the breadcrumbs and the mustard.
  • Heat the oil in a pan, and fry the lamb chops over a medium heat for 2 minutes on each side, to get them nicely browned. Press the mustard and breadcrumb mixture onto one side, then fry for a further 5 minutes with the breadcrumbs facing down.
  • For the kale, heat the oil in a wok, and stir fry the garlic for a minute or two. Add the kale, and stir fry for 4-5 minutes, seasoning to taste. Serve the lamb chops next to the kale, with a big dollop of mustard on the side.
30 mins
1 serving

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