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Lamb Chops with Lentils

UAE

227.75 / box

DIY - Serves 2 people

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Eggplants

Req qty: 0.20/kgs

3.30

Rainbow Baby Carrots

Req qty: 1.00/pkt

12.50

Coriander

Req qty: 1.00/pcs

1.00

Lamb Chops

Req qty: 1.00/pkt

67.00

Masoor Green

Req qty: 1.00/pack

4.50

Greek Yogurt

Req qty: 1.00/pkt

19.50

Red Onions

Req qty: 0.30/kgs

0.60

Garlic

Req qty: 0.20/kgs

2.10

Lemons

Req qty: 0.10/kgs

0.58


Ingredients not included but required

Squeezy Clear Honey

13.00/bottle

Arabic Mix Masala

13.00/bottle

Bay Leaves

3.00/bags

Arabic-style lamb chops, honey-braised lentils and yogurt dressing Description: A meal that’s got all the makings of a real feast, thanks to the high-quality spiced meat and gorgeous accompaniments. Allergy information: contains dairy SERVES 2 *Item not included in box For the marinated chops • 500g lamb chops • 400g plain yogurt • * 2 tsp Arabic masala mix • 2 cloves garlic, finely sliced • 100ml olive oil, plus 1 tbsp extra for cooking For the lentils • 200g eggplant, cut into rounds • 200g rainbow carrots, sliced • 2 small red onions, peeled and cut into eighths • 1 tbsp runny honey • 1 tbsp olive oil • 100g green lentils, rinsed • 1 bay leaf (optional) For the dressing • 100g plain yogurt • 20g coriander • Juice of ½ a lemon • 1 clove garlic, peeled and finely sliced 1. Put the lamb chops in a bowl. Mix all the ingredients for the marinade together and pour over the chops, turning to coat. Cover with cling film and place in the fridge for at least an hour (you can leave them overnight, if you like). 2. To make the lentils, preheat the oven to 200˚C. Tip the eggplant, carrots and one of the onions onto a baking tray, drizzle with the honey and olive oil, season generously and mix well. Roast in the oven for 25-30 minutes, or until the carrots are cooked through. Transfer to a large bowl. 3. Meanwhile, put the lentils, remaining onion and bay leaf in a saucepan, season and cover with water. Bring to the boil, then reduce the heat and simmer for 25 minutes, or until the lentils are tender with a little bite. Drain well and add to the bowl with the roasted vegetables, discarding the bay leaf. 4. For the yogurt dressing, put all the ingredients in a blender, season and pulse until smooth. Chill in the fridge until needed. 5. Remove the lamb chops from the fridge 30 minutes before cooking to allow them to come to room temperature. Set a frying pan with 1 tbsp olive oil over a high heat. Once hot, brush the excess marinade from the chops and add to the pan. Cook the lamb for 4-5 minutes on each side, or until done to your liking. Remove from the pan and leave to rest for 10 minutes. 6. To serve, divide the lentils and roasted vegetables between plates, top with the lamb chops and drizzle with the dressing.

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