Mexican-spiced lamb chops with charred butternut salsa
Serves: 4
![Mexican-spiced lamb chops with charred butternut salsa](/uploads/media/720x770/00/4850-MexicanLambChops1120.jpg?v=1-0)
Recipe by David Herbert / Recipe photograph by Kris Kirkham
Mexican-spiced lamb chops with charred butternut salsa
Serves: 4
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Nutritional information (per serving)
Calories
373Kcal
Fat
18gr
Saturates
6gr
Carbs
17gr
Sugars
9gr
Fibre
6gr
Protein
33gr
Salt
1.2gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 tbsp sunflower oil
- 1 small butternut squash (about 800g), peeled, deseeded and cut into 1cm cubes
- 2 large garlic cloves, crushed
- 1 red chilli, deseeded and finely sliced
- zest and juice of 1 lime, plus wedges to serve
- ½ x 31g pack coriander, roughly chopped
- ½ x 28g pack mint leaves, roughly chopped
- 2 tbsp Mexican spice blend
- 8 lamb chops
Step by step
- Heat 1 tablespoon sunflower oil in a large nonstick pan on a high heat. Add the butternut squash, season with salt and pepper and cook, stirring, for 10 minutes.
- Add the garlic and chilli, stir briefly, then cover and cook on a low heat for 8-10 minutes until the squash is tender. Remove from the heat and stir through the lime zest and juice and the herbs.
- Preheat a large griddle pan. Mix the Mexican spice blend with the remaining oil, season and rub on the lamb chops. Chargrill on a medium heat for 4-5 minutes on each side. Arrange the chops on a large platter with the salsa, and serve with extra lime wedges.