Griddled Lamb Chops with Inzimino

Succulent griddled lamb chops served with a hearty Swiss chard and chickpea stew known as inzimino.

Healthy Lamb Main Course High Protein Chickpeas

Estimated Nutrition

Calories

637.1

kcal / serving

2548.2 kcal total

Carbs

23.2g

per serving

92.8 g total

Fat

44.7g

per serving

178.6 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

400

Chickpeas

tinned, drained

Meat

piece

Lamb Cutlet

pounded to 1cm thickness

NutsSeeds

clove

Garlic

finely sliced

tsp

Rosemary

finely chopped

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh flat-leaf, finely chopped

OilsFats

tbsp

Olive Oil

divided use

Vegetables

head

Swiss Chard

stems cut into 1cm slices, leaves halved

0.5

piece

Onion

finely chopped

stick

Celery

finely chopped

piece

Carrot

peeled and finely chopped

400

Chopped Tomato

tinned

piece

Red Pepper

char-grilled, skin and seeds removed, cut into strips

piece

Red Chilli

finely chopped

Method

Roughly chop chard stalks and blanch them with leaves in boiling water for four minutes before draining.

Drizzle the chilli oil mixture over the lamb and serve with the inzimino stew.

Sauté onion, garlic, celery, and carrot in 15ml olive oil for 20 minutes until tender.

Stir in tomatoes, chickpeas, and pepper strips then simmer for 10 minutes until thickened.

Add the blanched Swiss chard and cook for an additional 10 minutes.

Pound the lamb cutlets between cling film until they are 1cm thick.

Coat the lamb with 15ml olive oil and season with rosemary, salt, and pepper.

Grill the lamb in a very hot griddle pan for one minute per side.

Mix chopped chilli, parsley, and remaining 30ml olive oil in a bowl.