Make it Scotch

Tray bake mustard and mango Scotch Lamb PGI chops

  • Prep 25+ mins
  • Cook 25 mins
  • Serves 4

Nutrition

  • Energy 409kcal
  • Fat 19g
  • Sat Fat 5.3g
  • Carbs 22g
  • Sugars 10g
  • Fibre 7.5g
  • Protein 34g
  • Salt 0.74g

Ingredients

Cooking Method

How it's done:

  • 1
    Preheat the oven to 220°C/200°C fan oven/gas 7. Season the lamb lightly. Heat half the oil in a large frying pan and seal the lamb for 1 minute on each side.
  • 2
    Put the lamb on a plate but reserve the pan juices.
  • 3
    Mix the mustard and mango chutney together and spread over the tops of the chops. Leave aside.
  • 4
    Bring a saucepan of water to the boil, add the cauliflower, bring back to the boil and cook for 2 minutes to soften slightly, without cooking through. Drain well.
  • 5
    Reheat the pan juices with the remaining oil and fry the onion for 5 minutes. Stir in the chickpeas and turmeric and season lightly. Gently stir in the cauliflower, mix everything well and cook. Stir for a further minute, transfer to a lined baking tray and spread out evenly.
  • 6
    Arrange the lamb chops on top and bake for 15 minutes until just cooked through.
  • 7
    Remove the lamb and vegetables from the dish with a slotted spoon. Mix the cherry tomatoes into the vegetables and serve with pilau rice and chopped green chilli.
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