COOK SMART
CARAMELISED ONION AND S P I N AC H L E N T I L S W I T H P E P P E RE D L A M B C H O P S Serves 4 DF GF Takes 25 mins Cost per serve ÂŁ2.51 1 tbsp olive oil 2 onions, thinly sliced 2 x 390g tins green lentils, drained 2 x 300g packs lamb chops (8 chops) 1 tsp ground rainbow peppercorns, plus extra to serve 1 x 200g pack spinach, washed
1 Heat half the olive oil in a saucepan over a medium heat. Add the onions, cover and cook for 10 mins, stirring regularly. Uncover the pan, increase the heat to medium-high and cook for
a further 5 mins or until caramelised. Stir in the lentils and cook over a low heat until heated through. 2 Meanwhile, brush the lamb chops with the remaining oil, then coat in the ground peppercorns and a good pinch of salt. Heat a griddle pan over a high heat. Cook the chops for 3 mins each side, or until cooked to your liking. 3 Put the spinach in a medium pan, season and cover. Cook over a low heat for 2-3 mins (the leaves will stew in their own liquid) until wilted. Drain. 4 Mix the spinach with the lentils, then divide between four plates. Put two lamb chops on top and season with extra ground peppercorns. Each serving contains Energy
2347kJ 562kcal 28%
Fat
Saturates
Sugars
Salt
33g 15g 10g 0.9g 46% 77% 11% 15%
of the reference intake. See page 134. Carbohydrate 30g Protein 38g Fibre 3g
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