Griddled Lamb with Succotash

Succulent griddled lamb chops served alongside a creamy corn and pea succotash and homemade cheesy basil scones.

Dinner Lamb Meat Scones Succotash

Estimated Nutrition

Calories

2480.5

kcal / serving

2480.5 kcal total

Carbs

142.1g

per serving

142.1 g total

Fat

168.2g

per serving

168.2 g total

Protein

105.4g

per serving

105.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Raising Flour

Dairy

100

100

piece

free-range

to bind and for brushing

100

Cheddar

grated

Meat

piece

Lamb Chop

taken off the bone

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

finely chopped

handful

Basil

fresh

OilsFats

Olive Oil

Vegetables

piece

Corn

on the cob, kernels removed

100

Peas

frozen

Method

Pre-heat the oven to 200°C.

Season the lamb with salt and pepper and rub with oil.

Cook the lamb in a smoking hot griddle pan for 5 minutes, turning once.

Simmer corn, peas, garlic, and cream in a saucepan for two minutes.

Process flour, butter, eggs, and a little milk into a firm dough.

Roll out dough and fold in the basil and most of the cheese.

Cut dough into rounds, place on a tray, and brush with milk and remaining cheese.

Bake in the oven for 15 minutes until risen and golden.

Serve the scones with the lamb and succotash.