Chilli and garlic lamb chops with broccoli and spinach

Method

1. Step 1 of 11

   Cut the broccoli into even florets and set aside.

   • Broccoli

   

2. Step 2 of 11

   Finely chop the garlic and slice the chilli into thin rings.

   • Garlic
   • Red chilli

   

3. Step 3 of 11

   Pat the lamb chops dry and season both sides generously with salt and pepper.

   • Lamb chops
   • Salt
   • Black pepper

4. Step 4 of 11

   Set a heavy frying pan over high heat until it shimmers.

   

5. Step 5 of 11

   Add 1 tbsp olive oil and lay in the chops with the rosemary; sear 3 minutes without moving them.

   • Olive oil
   • Lamb chops
   • Rosemary
   3 min

   

6. Step 6 of 11

   Turn the chops and cook a further 3–4 minutes, until the centre reaches 63 °C.

   • Lamb chops
   63 °C / 145 °F4 minBeef, pork, lamb and veal — steaks, chops and roasts to 63 °C / 145 °F

7. Step 7 of 11

   Move the chops to a warm plate, dot with the butter and leave to rest.

   • Lamb chops
   • Butter
   5 min

8. Step 8 of 11

   Add the remaining olive oil to the same pan with a splash of water, tip in the broccoli and cook over high heat for 6 minutes until tender-crisp and charred at the edges.

   • Olive oil
   • Broccoli
   6 min

   

9. Step 9 of 11

   Stir in the garlic and chilli and cook 30 seconds until fragrant.

   • Garlic
   • Red chilli
   1 min

   

10. Step 10 of 11

    Add the spinach in handfuls and toss until just wilted, then season.

    • Spinach
    • Salt
    • Black pepper
    2 min

11. Step 11 of 11

    Squeeze lemon over the vegetables and serve with the rested chops and their juices.

    • Lemon
    • Lamb chops