Serves 4






For the dressing:

1 tsp Dijon mustard
1 garlic clove
2 anchovies
120ml olive oil
Juice and zest of 1 lemon



For the salad:

8 lamb chops
Salt and black pepper
1 x 400g tin of chickpeas, drained
and rinsed
1 tbsp red wine vinegar
70g rocket
4 tbsp Parmesan, grated



To serve:

Parmesan, shaved
Black pepper




  1. In a food processor, blitz the mustard, garlic, anchovies, 100ml of the olive oil, lemon juice and zest until thickened.

  2. Preheat a griddle pan over a high heat. Brush the lamb chops with a light coating of oil and season well with salt and pepper. Fry the lamb over a high heat for 2-3 minutes on each side until browned and crisp. Transfer to a plate, tent loosely with foil and rest for five minutes.

  3. In a frying pan, heat the remaining olive oil and add the vinegar over a medium heat. Add the chickpeas and season well. Cook for a 3-5 minutes to warm through.

  4. In a bowl, toss together the rocket, dressing, Parmesan and the warm chickpeas.

  5. Divide amongst plates and top with the lamb chops, a little extra Parmesan and black pepper.




Per Serving: 617kcals, 30.9g fat (7.6g saturated), 23.9g carbs, 4.4g sugars, 60g protein, 6.9g fibre, 0.571g sodium

Gluten-freeDairy-freeDinner30-minute mealsSpecial OccasionsFamily mealsFree-fromSunday roastQuick and easyDinner partyBudget mealsMake it Healthy

Popular in Gluten-free

Easy meringue ghosts with lemon curd cream by Siúcra