Mexican-spiced lamb chops with charred butternut salsa
Serves: 4
Total time: 
Recipe by David Herbert / Recipe photograph by Kris Kirkham
Mexican-spiced lamb chops with charred butternut salsa
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
373Kcal
Fat
18gr
Saturates
6gr
Carbs
17gr
Sugars
9gr
Fibre
6gr
Protein
33gr
Salt
1.2gr
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Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 tbsp sunflower oil
- 1 small butternut squash (about 800g), peeled, deseeded and cut into 1cm cubes
- 2 large garlic cloves, crushed
- 1 red chilli, deseeded and finely sliced
- zest and juice of 1 lime, plus wedges to serve
- ½ x 31g pack coriander, roughly chopped
- ½ x 28g pack mint leaves, roughly chopped
- 2 tbsp Mexican spice blend
- 8 lamb chops
Step by step
- Heat 1 tablespoon sunflower oil in a large nonstick pan on a high heat. Add the butternut squash, season with salt and pepper and cook, stirring, for 10 minutes.
- Add the garlic and chilli, stir briefly, then cover and cook on a low heat for 8-10 minutes until the squash is tender. Remove from the heat and stir through the lime zest and juice and the herbs.
- Preheat a large griddle pan. Mix the Mexican spice blend with the remaining oil, season and rub on the lamb chops. Chargrill on a medium heat for 4-5 minutes on each side. Arrange the chops on a large platter with the salsa, and serve with extra lime wedges.
