Marinated Lamb Chops with Broccoli in Lemon Juice Recipe

Ingredients

• 4 lean lamb loin chops, excess fat removed
• sea salt and freshly ground black pepper
• handful of fresh rosemary sprigs
• 1 head broccoli, about 1 lb (450 g), florets and stems chopped small
• 1 lemon juice
• pinch of crushed red pepper flakes
• mint jelly, to serve

• 2 tbsp sherry vinegar, cider vinegar, or white wine vinegar
• pinch of sugar
• splash of dark soy sauce

• use gluten-free tamari to replace dark soy sauce

1. First, prepare the marinade. Mix together the vinegar, sugar, and dark soy sauce, then pour over the lamb. Let marinate at room temperature for at least 5 minutes, or up to 2 hours if time permits.
2. Preheat the oven to 400°F (200°C). Place the lamb chops in a roasting pan, season well with salt and pepper, and add the rosemary sprigs. Roast in the oven for 20–30 minutes until cooked to your liking.
3. While the lamb is cooking, add the broccoli to a pan of boiling salted water and cook for about 10 minutes until soft. Drain, keeping the broccoli in the pan, then mash gently with a fork. Now squeeze in the lemon juice and stir in the pepper flakes, a pinch of salt, and some black pepper. Serve immediately with the lamb chops and a dollop of mint jelly on the side.