Good ol’ fashioned “Meat and Three Veg” could be accused of being uncreative – but it’s a winner for simplicity and nutrition. Make this approach the cornerstone of your meals when you’re lacking time or imagination.
Prep time: 5 minutes Cook time: 15 minutes
Ingredients:
- 2 lamb midloin (or loin) chops
- 75g (½ cup) cauliflower, broken into 3cm florets
- ¼ cup frozen green peas
- 65g or 4 baby carrots, sliced roughly 1cm thick
- 1 tbsp butter
Method:
- Season the lamb chops with salt before cooking (half a day beforehand or longer will improve the flavour and texture, but no stress if you do it just before cooking).
- Heat a BBQ, grill or a frypan over medium-high heat (add ½ tbsp butter to your frypan). Cook the lamb chops for 4 minutes each side until golden brown all over, or until cooked to your liking. Allow to rest for 1-2 minutes before serving.
- Meanwhile, add 2-4 cm of water to a saucepan with a teaspoon of salt. Add the prepared cauliflower and carrot and cook for 5-8 minutes until cooked to your liking.
- Two minutes from the end of the cooking time, add the frozen peas.
- Drain the vegetables thoroughly and return to the pan. While they are still hot, add the rest of the butter and allow it to melt through the vegetables before serving alongside the lamb.
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