• 200g lamb chop

  • 60g red pepper

  • 60g rice

  • 60g kidney beans

  • 200ml coconut milk

  • Juice of half a lime

  • 1 tbsp maple syrup

  • 1 tbsp rosemary

  • 1 tbsp coriander

  • 2 cloves of garlic

  • 1 tbsp mustard

  • 100ml water

  • 1 tbsp soy sauce


  • 1.

    In a hot pan containing a little hot olive oil add the lamb chops and turn them frequently to seal in the juices.

  • 2.

    In a separate bowl mix together some breadcrumbs with some rosemary and finely chopped garlic.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Serve the lamb chops with the rice and peas and the sweet and sour peppers drizzled on top.

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