Tray bake mustard and mango Scotch Lamb PGI chops

Ingredients

• 8 Scotch Lamb PGI chops
• Pinch sea salt and ground black pepper
• 2 tbsp Scottish rapeseed oil
• 1 tbsp wholegrain mustard
• 2 tbsp mango chutney
• 400g can chickpeas in water, drained and rinsed
• 500g small cauliflower florets, cut into 3cm thick pieces
• Medium onion, peeled and sliced
• 1½ tsp ground turmeric
• 225g cherry vine tomatoes, trimmed and halved

Method

1. Preheat the oven to 220°C/200°C fan oven/gas 7. Season the lamb lightly. Heat half the oil in a large frying pan and seal the lamb for 1 minute on each side.
2. Put the lamb on a plate but reserve the pan juices.
3. Mix the mustard and mango chutney together and spread over the tops of the chops. Leave aside.
4. Bring a saucepan of water to the boil, add the cauliflower, bring back to the boil and cook for 2 minutes to soften slightly, without cooking through. Drain well.
5. Reheat the pan juices with the remaining oil and fry the onion for 5 minutes. Stir in the chickpeas and turmeric and season lightly. Gently stir in the cauliflower, mix everything well and cook. Stir for a further minute, transfer to a lined baking tray and spread out evenly.
6. Arrange the lamb chops on top and bake for 15 minutes until just cooked through.
7. Remove the lamb and vegetables from the dish with a slotted spoon. Mix the cherry tomatoes into the vegetables and serve with pilau rice and chopped green chilli.

Recipe and image courtesy of Make It Scotch