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Occasions | Meat

Dion's lamb chops & prawns

Support with a boost for bone and blood health along with a good supply of energy creating nutrients

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Dion's lamb chops & prawns recipe
Serves:
4
Preparation:
15 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Soya, Sesame seeds, Crustaceans, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Dion's lamb chops & prawns?

Support with a boost for bone and blood health along with a good supply of energy creating nutrients. Lamb and prawns, I hear you saying, what? But believe me it’s great for a dinner party and will leave your guests more than pleasantly surprised.

 

Ingredients

Method

Ingredients

1kg/12 good size lamb cutlets - NOT French trimmed nutritional information
1kg/12 good size lamb cutlets - NOT French trimmed
1 tbsp sriracha nutritional information
1 tbsp sriracha
2 lge garlic cloves nutritional information
2 lge garlic cloves
2 tbsp sesame seeds nutritional information
2 tbsp sesame seeds
1 tbsp olive oil nutritional information
1 tbsp olive oil
2 tbsp rice wine vinegar nutritional information
2 tbsp rice wine vinegar
400g/2 heads of endive/chicory nutritional information
400g/2 heads of endive/chicory
150g/4" of cucumber sliced nutritional information
150g/4" of cucumber sliced
150g/2 medium carrots nutritional information
150g/2 medium carrots
180g shredded red cabbage nutritional information
180g shredded red cabbage
2 large red chillies nutritional information
2 large red chillies
5 tbsp soy sauce nutritional information
5 tbsp soy sauce
8 tbsp/200ml honey nutritional information
8 tbsp/200ml honey
10 spring onions nutritional information
10 spring onions
12 king prawns in the shell nutritional information
12 king prawns in the shell
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to180°C.
2) Fry the cutlets fat side down to render out the fat and crisp them a little without cooking the meat.
3) Shred/chop/matchstick the endive/chicory, cabbage, carrots, spring onions and cucumber.
4) For the sauce put the olive oil, honey, sriracha, soy sauce, crushed garlic and sesame seeds into a jug and mix well.
5) Arrange the chops in a baking tray, season and pour over ⅔ of the sauce, massage into the cutlets and place in the oven for 15 minutes.
6) Sauté the prawns in a hot pan until pink.
7) Scatter the salad mix over a large tray, mix the vinegar with the remaining sauce and pour over the salad, lay the cutlets and prawns on top.
8) Serve with extra chilli sauce on the side.

Recipe sent in from Dion G in Norwich. 

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