A quick, easy and wonderfully satisfying supper. Serve with a leafy salad or wilted spinach (which tastes even better with a teaspoon of olive oil or butter – add 40 cals).
2 thick lamb loin chops (each around 175g) or 4 lamb cutlets
1 tsp olive oil
FOR THE CRUSHED MINTED PEAS AND FETA
200g frozen peas
1 tbsp olive oil
15g pine nuts, toasted
1 red chilli, deseeded and finely diced
10g fresh mint, leaves finely chopped
1. Rub the lamb with the oil and season on both sides with sea salt and ground black pepper. Heat a griddle, barbecue or frying pan to a medium-high heat and cook the chops for 3-5 minutes on each side, depending on thickness, or until done to taste. Turn on to the fat side for 30 seconds at the end.
2. Meanwhile, to make the minted peas, third fill a pan with water and bring to the boil. Add the peas and cook for 3 minutes. Drain the peas then return to the pan and mash lightly. Add the olive oil, pine nuts and chilli, sprinkle with the mint and crumble the feta on top. Season with lots of ground black pepper and toss lightly.
3. Divide the lamb and crushed peas between two plates to serve.
COOK’S TIP To toast pine nuts, scatter the nuts in a small frying pan and toast over a medium heat for 1-2 minutes, stirring frequently, until lightly browned. Tip on to a plate and set aside until needed.
ON 5:2 NON-FAST DAYS Drizzle with more olive oil or dress the salad with our simple salad dressing. Add 2-3 tablespoons of cooked quinoa or pearl barley.
NUTRITION PER SERVING CALS 542, PROTEIN 47g, FAT 33g, FIBRE 5g, CARBS 12g
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