Lamb Chops, Purple Sprouting Broccoli and Harissa Dressing

Lamb chops, grilled broccoli, and a punchy harissa dressing...simple ingredients, cooked well! Topped with pomegranate, toasted almonds, fresh herbs and spring onions, it’s a dish full of flavour and texture. Perfect for sharing! James used leeks from T.H. Clements!

Ingredients

8 lamb chops
Drizzle of olive oil
Salt and pepper

Vegetables

50 ml olive oil
400g purple sprouting broccoli

Dressing

2 tbsp harissa
1 lemon, juice and zest
50ml olive oil
Salt and pepper

To serve

100g pomegranate seeds
2 tbsp almonds, toasted
1 small bunch coriander, chopped
1 small bunch mint, chopped
Few spring onions, sliced

Method

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For the lamb chops heat a frying pan until hot, drizzle in the oil, season the chops and then fry on both sides for 3 minutes until crisp.
To make the dressing, whisk all the ingredients together.
Place the broccoli into a large frying pan, drizzle in oil, season and then cook for 5 to 6 minutes until charred.
To serve, spread the dressing all over a platter, top with the lamb and the broccoli and then sprinkle over almonds, pomegranate seeds, herbs and onions. Finish with a drizzle of olive oil.

Ingredients

8 lamb chops
Drizzle of olive oil
Salt and pepper

Vegetables

50 ml olive oil
400g purple sprouting broccoli

Dressing

2 tbsp harissa
1 lemon, juice and zest
50ml olive oil
Salt and pepper

To serve

100g pomegranate seeds
2 tbsp almonds, toasted
1 small bunch coriander, chopped
1 small bunch mint, chopped
Few spring onions, sliced

Method

For the lamb chops heat a frying pan until hot, drizzle in the oil, season the chops and then fry on both sides for 3 minutes until crisp.
To make the dressing, whisk all the ingredients together.
Place the broccoli into a large frying pan, drizzle in oil, season and then cook for 5 to 6 minutes until charred.
To serve, spread the dressing all over a platter, top with the lamb and the broccoli and then sprinkle over almonds, pomegranate seeds, herbs and onions. Finish with a drizzle of olive oil.