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Spice Rubbed Lamb Chops with Silver Beet

Spice Rubbed Lamb Chops and Silver Beet
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Spice Rubbed Lamb Chops with Silver Beet

A rub of spices reminiscent of Tunisian cuisine is a flavourful addition to these lamb chops, and we give silverbeet a boost with sweet dates and toasted pine nuts.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lamb, Main Dish
Cuisine: Modern Australian
Special Diet: Diabetic Appropriate, Gluten-Free
Carb Exchanges: ½
Exchanges: 1 vegetable, 2 fat, 4 lean meat
Nutrition Profile: Healthy Aging, Healthy Immunity, Heart Healthy, High Blood Pressure, Low-Calorie
Servings: 4 servings
Calories: 420kcal
Author: The Cook

Ingredients

  • 1 tablespoon ground cumin
  • ½ tablespoon caraway seeds
  • 1 teaspoon salt, divided
  • ¾ teaspoon crushed chilli flakes (red pepper flakes)
  • ½ teaspoon freshly ground black pepper
  • 8 lean lamb loin chops, trimmed (about 1 kg)
  • 1 tablespoon canola oil
  • 1 small shallot, minced
  • ¼ cup chopped dates, (optional)
  • 450 g silver beet (Swiss chard), stems removed, leaves chopped
  • ¼ cup pine nuts, toasted (see note 1)

Instructions

  • Combine cumin, caraway seeds, ¾ teaspoon salt, crushed chilli flakes and black pepper in a small bowl. Firmly rub both sides of each lamb chop with the spice rub. (see Note 2)
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook for about 2 minutes per side or until browned. Reduce heat to a medium heat and continue cooking to desired doneness, 3 - 5 more minutes per side for medium. Transfer to a plate and cover with foil to keep warm.
  • Add the remaining oil to the pan and heat over medium heat.
  • Add shallot and dates (if using) and cook, stirring, for about 1 minute, until softened, .
  • Add silverbeet leaves and cook for 2 - 3 minutes, stirring, until wilted, .
  • Stir in the toasted pine nuts and the remaining ¼ teaspoon salt.
  • Serve the silverbeet topped with the lamb chops.
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Notes

  1. To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, about 3 minutes
  2. Rub the spices in firmly to ensure you get the full benefit of the flavours.
  3. Serve with couscous for a wholesome main dish.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 9g | Protein: 42g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 602mg | Potassium: 1037mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7010IU | Vitamin C: 30.5mg | Calcium: 107mg | Iron: 6.3mg
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