Spacy Mustard Crusted Lamb Chops with Garlicky Kale

Spiced lamb chops pan-seared with a herb-mustard crust and served alongside tender sautéed garlic kale.

Quick Lamb Main Course High Protein Kale

Estimated Nutrition

Calories

915.2

kcal / serving

915.2 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

68.1g

per serving

68.1 g total

Protein

52.4g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

Plus extra to serve

GrainsCereals

Breadcrumbs

Meat

200

Lamb Chops

NutsSeeds

tsp

Cumin Seeds

tsp

Coriander Seeds

0.5

tsp

Paprika

0.5

tsp

Salt

tbsp

Parsley

Fresh, chopped

tbsp

Chives

Fresh, chopped

tbsp

Chervil

Fresh, chopped

piece

Garlic

Peeled and sliced

pinch

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

For the kale

Vegetables

handfuls

Kale

Washed, thick stalks removed, sliced, blanched, and drained

Method

Grind the cumin, coriander, paprika, and salt in a mortar and rub onto the lamb chops.

Combine the mustard, breadcrumbs, and herbs in a bowl.

Heat oil in a pan and fry the chops for 2 minutes per side until brown.

Press the mustard mixture onto the lamb and fry crust-side down for 5 minutes.

Heat oil in a wok and stir-fry the garlic for 1 minute.

Add the kale to the wok and stir-fry for 5 minutes until tender.

Season the kale with salt and pepper.

Serve the lamb chops on a plate with the kale and additional mustard.