Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 small red capsicum, deseeded, sliced
- 1 small red onion, thinly sliced
- 2tablespoons parsley, chopped
- 120grams button mushrooms, halved
- 1 1/2tablespoons moroccan seasoning
- 400grams chickpeas, drained, rinsed
- 1 lemon, juiced
- 1/4 cup olive oil
- 300grams pumpkin, diced
- 12 lamb mid-loin chops
- 1 cup brown rice & lentils
Method
Step 1 of 4
Combine 2 tbs oil, lemon juice and seasoning in a jug. Place chops into a baking dish. Add marinade and turn to coat well. Cover and set aside for 15 minutes while making the pilaf.
Step 2 of 4
Meanwhile, heat remaining oil in a frying pan over a medium-high heat. Add onion, capsicum and mushroom. Cook, stirring occasionally, for 5 minutes. Add pumpkin and chickpeas and cook for 2 minutes.
Step 3 of 4
Stir in rice mix and 3 cups water. Bring to the boil, reduce heat to low, cover and simmer for 25 minutes until rice is tender. Remove from heat and set aside, covered, for 10 minutes.
Step 4 of 4
Heat a barbecue hotplate or chargrill pan over medium heat. When hot, add chops and cook for 3 minutes on each side for medium rare or until cooked to your liking. Stir parsley into pilaf and serve with chops. Note: Vegetable pilaf is an ideal side dish for lamb and can be served warm or cold.
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