Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

SERVES 1 // COOK TIME 35 mins

INGREDIENTS
2 lamb chops
4 button mushrooms, quartered
2 portabellini mushrooms, quartered
1 tbsp thyme leaves, plus extra sprigs to garnish
2 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan until smoking hot. Sear the lamb chops for 1 minute on each side.
3. Place the mushrooms and thyme leaves in a roasting dish or ovenproof pan, with the chops on top. Drizzle with the olive oil and season. Roast for 25 minutes, or until cooked through.
4. Remove from the oven and garnish with extra thyme sprigs to serve.

This incredibly cheap and easy honeyed beef and broccoli stir-fry is our ode to two-minute noodles. It’s also a super tasty freezer dish, so you can make a huge batch and portion it out for this week’s work lunches.

The post Roast lamb chops with mushrooms appeared first on MyKitchen.

There’s no reason not to end the weekend on a high (and delicious) note. But if you’re trying to cut down on the carbs, we’ve got you covered with this delectable meaty treat. We made the banting toad-in-the-hole pastry with flavourful almond and coconut flour and eggs. Who’s in?

SERVES 2–3 // COOKING TIME 45 mins

INGREDIENTS
Small handful sage
45 ml olive oil
5-6 pork bangers
1 tbsp coconut oil
200 ml milk
60 ml buttermilk
2 eggs
½ tsp Dijon mustard
40g almond flour
60g coconut flour
¼ tsp salt
Microherbs, to garnish
½ cup sour cream, to serve

METHOD
1. Preheat oven to 200°C.
2. Fry the sage in half of the olive oil and set aside. Add the rest of the olive oil to the pan if needed and fry the pork bangers for a few minutes, until browned on all sides.
3. Place the coconut oil in a small casserole dish and heat in the oven for about 10 minutes.
4. Whisk together the remaining ingredients, except the sour cream and microherbs, and stir in the sage. Pour the batter into the warm casserole dish and push the bangers into the batter, but do not cover them. Bake for 15 minutes, then turn the temperature down to 180°C and bake for 15 minutes more, or until everything is browned on top.
5. Garnish with microherbs, and serve hot with a dollop of sour cream.

The post Banting toad-in-the-hole appeared first on MyKitchen.