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heartfoundation.org.au|Helpline 13 11 12

Spiced lamb chops with a cauliflower salad

15 minutes (5 minutes)
Serves 4
    1/2 large head cauliflower, cut into florets
  • 250g can no added salt lentils, rinsed, drained
  • 1/2 small red onion, finely chopped
  • 1/2 cup fresh continental parsley leaves, chopped
  • 150g baby spinach leaves, roughly chopped
  • 1 tablespoon olive oil
  • Olive oil spray
  • 10g root ginger, coarsely chopped
  • 4 garlic cloves
  • 50g reduced fat Greek yoghurt
  • 1/2 teaspoon ground black pepper
  • 3 teaspoon ground cumin
  • 3/4 teaspoon chilli powder
  • 1 tablespoon garam masala
  • 2 tablespoon lemon juice
  • 8 lamb chops, fat trimmed (approximately 50g each)
Preheat oven to 200°C. Line 1 large baking tray with baking paper. Spread
the cauliflower over prepared tray and sprinkle 2 teaspoon cumin over the
cauliflower. Roast for 15 minutes.

Meanwhile, place lentils, red onion, parsley, baby spinach, and olive oil
in a large bowl and toss to combine.

To make marinade for the lamb, blend together ginger, garlic, yoghurt,
black pepper, 1 teaspoon cumin, chilli powder, garam masala and lemon juice
until smooth using a hand held blender or food processor.

Pierce the lamb all over with a fork and pour the marinade over the lamb,
turning to coat well.

Preheat a chargrill or large non-stick frying pan over medium heat and cook
the chops for 2-3 minutes each side or until cooked to your liking.
Transfer to a plate. Cover loosely with foil and set aside to rest for 3
minutes.

Add the cauliflower to the lentil salad and gently stir to combine. Serve
lamb chops with lentil salad and lemon wedge.

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