Griddled Lamb Chops With Inzimino
Escape the ordinary with this vibrant and flavorful recipe for char-grilled lamb cutlets paired with a hearty Swiss chard inzimino. This dish brings together tender lamb chops seasoned with aromatic rosemary and a zesty chili-parsley dressing, alongside a robust stew of Swiss chard, chickpeas, and char-grilled red peppers simmered in a rich tomato base. Perfect for a satisfying meal that bursts with Mediterranean-inspired colors and tastes.
— Constant Cookbook
Ingredients
- 1 head of Swiss chard
- 4 tbsp olive oil
- ½ onion
- 1 garlic
- 1 stick celery
- 1 carrot
- 1 x 400g/14oz tin chopped tomatoes
- 1 x 400g/14oz tin chickpeas
- 1 char-grilled red pepper
- 8 lamb cutlets
- 1 tsp finely chopped rosemary
- and freshly ground sea saltblack pepper
- 1 red chilli
- 2 tbsp finely chopped fresh flat-leaf parsley
Instructions
- Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.
- Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes.
- Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet.
- When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper.
- In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.
- Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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