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Seared lamb forequarter chops with braised spring greens
Seared lamb forequarter chops with braised spring greens
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in juicy seared lamb chops with savory braised spring greens for a perfect meal.
Ingredients:
  • 75.08 gm olive oil
  • 4 (250-300g each) lamb forequarter chops, at room temperature
  • 3 (300g each) large globe artichokes, trimmed, hearts cut into eighths (see Notes)
  • 191.25 gm chicken stock
  • 4 spring onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 bunches asparagus, trimmed, cut into 3cm pieces
  • 120g pea
  • 60g spinach
  • 125.00 ml fresh basil leaves
  • 20.00 ml lemon zest
  • 21.00 gm lemon juice
Instructions:
  • 1. Preheat a large heavy frying pan over medium-high heat. Season the chops with salt and pepper. Add 2 tablespoons of oil to the pan, then cook the chops for approximately 3 minutes on each side until they reach a golden brown color and a meat thermometer shows 60C. Allow the chops to rest. Clean the pan.
  • Combine artichokes and chicken stock in a small saucepan. Simmer covered for 5 minutes until artichokes are cooked. Transfer to the frying pan with lamb drippings, add spring onions, garlic, and remaining oil. Simmer for 2 minutes until onions soften.
  • Combine asparagus and peas, cook briefly until peas are warm. Add spinach and basil, cook until spinach wilts and asparagus is tender. Mix in lemon zest and juice, season with salt to taste.
  • Arrange the vegetables on 4 dinner plates and crown them with the chops.

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