Lamb chops with sticky malt vinegar onions and lentils

Name: Lamb chops with sticky malt vinegar onions and lentils
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 tbsp olive oil; 4 baby onions, halved; 1/4 cup firmly packed brown sugar; 1/2 cup malt vinegar; 2 cups chicken stock; 400g can lentils, rinsed and drained; 1 small bunch cavolo nero, trimmed, leaves separated; 12 lamb chops; finely grated parmesan, to serve; 2 whole dried chillies, chopped, to serve

Jessica Brook

September 21, 2022

Lamb chops with sticky malt vinegar onions and lentils.Jeremy Simons

easyTime:30 mins - 1 hourServes:4

An easy and efficient way to cook lamb and veg, with caramelised onions adding a little luxury to proceedings.

Ingredients

2 tbsp olive oil
4 baby onions, halved
1/4 cup firmly packed brown sugar
1/2 cup malt vinegar
2 cups chicken stock
400g can lentils, rinsed and drained
1 small bunch cavolo nero, trimmed, leaves separated
12 lamb chops
finely grated parmesan, to serve
2 whole dried chillies, chopped, to serve

Method

Step 1
Heat one tablespoon of the oil in a large, deep frying pan over medium heat. Add the onions, cut side down, and cook for 6 minutes. Add the sugar and vinegar and stock, reduce heat to low and cook for 20 minutes, until onions are tender and caramelised.
Step 2
Flip the onions, add the lentils, cavolo nero and 1/2 cup water, and cook for 4 minutes or until cavolo nero is just wilted.
Step 3
Heat remaining tablespoon of oil in a large nonstick frying over high heat. Season the lamb chops with salt and pepper. Add the chops to the pan and cook for 5 minutes each side. Set aside, loosely covered, to rest for 5 minutes.
Step 4
Serve the chops with lentils, parmesan and chilli.

The best recipes from Australia's leading chefs straight to your inbox.