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Cajun Spiced Loin Chops with Pineapple Salsa

This blend of bold Cajun spices and sweet pineapple salsa makes a delicious meal with a kick, perfect for your next BBQ.

Recipe Credit: australianlamb.com.au

Serves: 4 | Prep Time 10 mins | Cooking Time 10 mins

Ingredients

  • 8 lamb loin chops, excess fat trimmed
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • ½ small pineapple, peeled, cored, diced
  • ¼ cup mint leaves, finely chopped +extra leaves, to serve
  • 2 tbsp red wine vinegar
  • 300g packet microwave cauliflower rice
  • 300g punnet baby tomatoes, sliced
  • 2 zucchinis, peeled into ribbons
  • ¼ cup currants
  • Jacket potato, light sour cream, long green chilli, thinly sliced (optional), to serve

Instructions

  1. Brush lamb chops with half the oil and sprinkle with Cajun seasoning.
  2. Heat a large char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes. Meanwhile, combine pineapple, mint and half the vinegar in a medium bowl. Season and set aside.
  3. In a large bowl combine cauliflower rice, tomatoes, zucchini, currants and extra mint leaves. Drizzle with remaining oil and vinegar, season and toss to coat.
  4. Serve lamb chops with pineapple salsa, cauliflower salad and jacket potato with sour cream. Sprinkle with chilli, if desired.

Tips

  • Lamb cutlets, forequarter chops or butterflied leg of lamb would work well in this recipe.
  • Slice meat from any leftover chops, fill tacos (or lettuce cups) with leftover salad and top with lamb for a delicious night after dinner.
  • Swap Cajun seasoning for Moroccan or Tuscan seasoning; swap cauliflower rice for broccoli rice, brown rice, quinoa or cous cous.

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