Lamb Chops with Braised Brussels and Leeks
By Lisa Faulkner
Published on 18 November 2022
For an easy meat-and-two-veg dish that’s packed with flavour, try these Lamb Chops with Braised Brussels and Leeks from MasterChef winner and OcadoLife regular Lisa Faulkner. Mix the recipe up by using any herbs you like – parsley and thyme work well – and turn leftovers into a quick soup: just add the veggies to a pan with some stock, shred in the lamb and bring to a simmer to heat through. Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 0.5 tsp of olive oil, plus a drizzle for the lamb
- 2 leeks, washed and sliced
- 300 g of brussels sprouts, shredded
- 1 tbsp of unsalted butter
- 400 ml of chicken stock
- 1 handful of of fresh tarragon or 1tsp dried tarragon
- 8 lamb chops, fat trimmed
- 4 garlic cloves, skin on and bashed
- 2 rosemary sprigs
Method
Step 1
Heat the olive oil in a frying pan over a medium-low heat, and cook the leeks for about 10 mins, until softened. Add the sprouts and toss in the butter; cook for 10 mins more.Step 2
Pour in the stock, then add the tarragon with some salt and pepper and let it simmer while you cook the lamb chops.Step 3
Lightly oil and season the lamb chops all over. Heat a large frying pan over a medium-high heat and add the chops, garlic and rosemary. Hold the fatty side of the chops against the heat of the pan for a few mins to crisp up, then cook for 3 mins on each side, or until cooked to your liking. Remove from the pan and leave to rest for 5 mins, then pour the lamb juices into the braised sprouts and leeks.Step 4
To serve, pile the veg onto plates alongside the lamb chops season with black pepper. The dish will keep in the fridge for up to 2 days; reheat until piping hot.