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In a hot pan containing a little hot olive oil add the lamb chops and turn them frequently to seal in the juices.
In a separate bowl mix together some breadcrumbs with some rosemary and finely chopped garlic.
Spread the mustard over the sealed lamb chops, roll them in the breadcrumb mix and crisp them in a preheated oven for 5-10 minutes.
In a saucepan heat the kidney beans, water and rice and after cooking for 3-4 minutes add the coconut milk and the maple syrup.
In a separate pan cook the red peppers in a little oil and after 5 minutes add the lime juice, soy sauce and just before serving the fresh coriander.
Serve the lamb chops with the rice and peas and the sweet and sour peppers drizzled on top.
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