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Rd's Sticky Lamb Chops with Roasted Peppers Recipe

Looking for an easy RD's Sticky Lamb Chops with Roasted Peppers recipe? Learn how to make RD's Sticky Lamb Chops with Roasted Peppers using healthy ingredients.


Submitted by rockydog

Makes 2 servings



By James Martin From Saturday Kitchen BBC

Recipe Ingredients for RD's Sticky Lamb Chops with Roasted Peppers


For the lamb chops:
380 g lamb steak
1/2 tbsp olive oil
1/2 tbsp fennel seeds, whole
1/4 tsp lemon juice

For the roasted stuffed peppers:
2 red peppers, cut in half, seeds removed
1/2 red onion, peeled, cut into quarters
1 tomato, cut into quarters
1 tbsp fresh rosemary (2 sprigs)
1/2 tbsp extra virgin olive oil

For the sticky lamb sauce:
1/2 tbsp olive oil
1 tbsp shallot, finely chopped
1 garlic cloves, finely chopped
1 red chili pepper, finely chopped
1 tsp fennel seeds, ground (and 1 star anise)
25 g dark muscovado sugar
25 ml soy sauce
100 ml tomato ketchup

Serve with:
200 g cous cous, cooked as per packet instructions

Recipe Directions for RD's Sticky Lamb Chops with Roasted Peppers

  1. For the lamb chops, place the lamb chops into a large bowl. Drizzle over the olive oil and sprinkle over the fennel seeds and lemon juice. Turn the lamb chops until thoroughly coated in the mixture, then cover the bowl and chill in the fridge for one hour, to marinate.

  2. Meanwhile, for the roasted stuffed peppers, preheat the oven to 180C/350/Gas 4.

  3. Place the peppers, cut-sides facing upwards, into a roasting tray. Add an onion quarter and a tomato quarter and a sprig of rosemary to each pepper. Season, to taste, with salt and freshly ground black pepper, then drizzle over the olive oil. Transfer the peppers to the oven and roast for 30 minutes, or until the peppers are tender and slightly blackened.

  4. Meanwhile, for the sticky lamb sauce, heat the olive oil in a frying pan over a medium heat. Add the shallot, garlic and chilli and fry for 2-3 minutes, or until softened. Add the star anise and ground fennel and cook for a further minute, or until the spices are fragrant.

  5. Add the muscovado sugar, soy sauce and tomato ketchup, stir well, then bring the mixture to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 4-5 minutes, or until the sauce has thickened. Set aside.

  6. When the lamb chops have marinated, remove them from the marinade and scrape off any fennel seeds. Heat a griddle pan over a medium heat until hot. Add the marinated lamb and cook for 3-4 minutes, or until golden-brown on one side. Brush the tops of the lamb chops with some of the sticky lamb sauce, then turn the chops over and brush with more of the sauce. Continue to cook for a further 2-3 minutes (for medium), or until cooked to your liking. Remove from the heat and set aside on a warm plate to rest.

  7. To serve, place the two stuffed pepper halves onto each serving plates and add the couscous. Place two sticky lamb chops alongside and drizzle over the remaining spiced sauce.

Categories

Main Dish

Nutrition Facts
Serving Size 491.8g
Amount Per Serving
Calories
760
Calories from Fat
236
% Daily Value*
Total Fat
26.2g
40%
Saturated Fat
6.6g
33%
Trans Fat
0.0g
Cholesterol
171mg
57%
Sodium
1478mg
62%
Potassium
1204mg
34%
Total Carbohydrates
68.9g
23%
Dietary Fiber
4.6g
18%
Sugars
28.8g
Protein
61.2g
Vitamin A 27% Vitamin C 135%
Calcium 11% Iron 37%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  • High in vitamin B12
  • High in vitamin C
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