Instructions
- Place lamb chops, chipotle sauce and honey in a large snap lock bag. Season and rub well to coat. Set aside for 10 minutes to marinate.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat, add onion and cook for 2-3 minutes. Add garlic, capsicum and Cajun seasoning, stir well and cook for 2 minutes. Add rice and stock, stir well and bring to the boil. Reduce heat to medium-low, cover and cook for 10-12 minutes or until stock absorbs and rice is tender, adding a little extra water or stock, if required. Remove from heat, stir through beans and spinach, cover and set aside for 5 minutes.
- Lightly spray a large char-grill pan or barbecue with oil and heat over medium-high heat. Cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
- Serve lamb with rice and bean mixture, salad leaves, chilli, orange zest and parsley.
Notes
- Lamb forequarter chops or cutlets would also be delicious in this recipe.
- Substitute your choice of rice – brown, long grain or black rice would also work well; use your choice of beans in the recipe – try red kidney, cannellini, butter or 4 bean mix.
- Chipotle in adobo sauce is available at green grocers, delis and specialty stores. If unavailable substitute half the amount (1 tablespoon) of chipotle sauce.
- Always rest the lamb to ensure the meat is tender and juices locked in – as a rule of thumb rest lamb chops for 5 minutes.
- You can use regular uncooked rice of your choice in the recipe – it will need to cook for an extra 10-15 minutes or until tender and you will likely need to add some extra stock to the pan – around 1 cup.
