“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad

Lamb Serves 2

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

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  • Preparation 15 minutes
  • Cooking time: Under 30 minutes


4-6 lean lamb chops or French trimmed cutlets

50g butter, softened

1 teaspoon sweet paprika

½ teaspoon ground coriander

Small handful freshly chopped flat-leaf parsley or mint

For the Salad:

175g cauliflower, cut into small florets or pieces

Grated zest of 1 lemon

2 tablespoons rapeseed or olive oil

100g quinoa, rinsed in cold water

600ml good, hot vegetable stock

3 tablespoons freshly chopped flat-leaf parsley or mint

1 small shallot, peeled and finely chopped

1 tablespoon unsweetened apple juice

1 tablespoon runny honey



  1. To prepare the spiced butter; in a small bowl mix all the ingredients together. Form the butter into a sausage shape, wrap in cling film or foil and set aside in a cool place.
  2. Preheat the oven to 220°C, 200°C, Gas mark 7. Put the cauliflower, the lemon zest and oil in large non-stick roasting tray, season, toss gently and roast for 15-20 minutes until golden brown.
  3. Cook the quinoa in the stock for 12-15 minutes. Drain in a sieve and set aside to cool slightly.
  4. Meanwhile, place the chops on a chopping board and season with salt and pepper. Cook under a preheated moderate grill for 12-16 minutes, turning once.
  5. Transfer the chops to a warm plate and top with a disc of the flavoured butter.
  6. Put the roasted cauliflower in a bowl with the quinoa, add the remaining salad ingredients, toss gently and serve with the chops.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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