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How to make Seared lamb forequarter chops with braised spring greens

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1/3 cup olive oil
  • 4 (250-300g each) Coles Australian lamb forequarter chops, at room temperature
  • 3 (300g each) large globe artichokes, trimmed, hearts cut into eighths (see Notes)
  • 3/4 cup chicken stock
  • 4 spring onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 bunches asparagus, trimmed, cut into 3cm pieces
  • 1 cup (120g) peas or sugar snap or snow peas
  • 3 cups (60g) baby spinach, loosely packed
  • 1/2 cup fresh basil leaves
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice

Method

  • Step 1 Heat a large heavy frying pan over medium-high heat. Season the chops with salt and pepper. Add 2 tablespoons of the oil to the pan, then add the chops and cook for about 3 minutes per side, or until golden brown and a thermometer inserted into the centre of a chop registers 60C. Set the chops aside to rest. Wipe out the pan.
  • Step 2 In a small saucepan, combine the artichokes and chicken stock. Bring to a simmer, cover, and cook for about 5 minutes, or until the artichokes are just cooked. Transfer the artichokes and cooking liquid to the frying pan that the lamb was cooked in. Add the spring onions, garlic, and remaining 2 tablespoons of oil. Bring to a simmer and cook for about 2 minutes, or until the onion softens slightly.
  • Step 3 Add the asparagus and peas and cook for about 2 minutes, or until the peas are heated through. Add the spinach and basil and cook for about 1 minute, or until the spinach is wilted and the asparagus is just tender. Stir in the lemon zest and juice. Season to taste with salt.
  • Step 4 Divide the vegetables among 4 dinner plates and top with the chops.