5 Simple Lunch Recipes

Chili Ginger Lamb Chops

Total Servings: 4

Total Calories per serving: 227cal

Preparation Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes


  • 4 garlic cloves, crushed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • 1 tsp cumin
  • 1 tbsp grated ginger
  • 8 lamb chops


1. Put the garlic, ginger, lemon juice, oil, spices, and seasonings into a bowl. Blend until smooth, and then coat both sides of the lamb chops.

2. Leave in the fridge for 2-3 hours to marinate. Heat a grill until it’s hot. Cook the chops over the coals for 3 minutes on each side until they are cooked, but the middle is still pink and juicy.

Lamb koftas

Total Servings: makes 8

Total Calories per serving: 141cal

Preparation Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 500g lamb mince
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 fat garlic cloves, crushed
  • 1 tbsp chopped mint
  • Oil for brushing


1. Combine all ingredients until thoroughly combined. Divide into eight balls, then roll each with a cupped hand on a board to form ovals.

2. Oil four metal skewers and thread the meat onto them. To cook on a grill, heat the pan until a good amount of heat rises, and cook for 3-4 minutes per side.

3. If you turn the meat before it is well-sealed, it will stick to the grill or pan. If desired, season and set aside. Serve koftas with yogurt and spiced flatbread.

Lamb Chops with Mint Pan Sauce

Total Servings: 4

Total Calories per serving: 197cal

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • cup apple juice
  • 1 tsp cornstarch
  • 8 lamb loin chops
  • ½ tsp kosher salt
  • ½ tsp freshly ground pepper
  • 1 tsp canola oil
  • 1 shallot, minced
  • ⅓ cup reduced-sodium beef broth
  • 2 tbsp cider vinegar
  • 2 tbsp mint jelly
  • 2 tbsp minced fresh mint, divided


1. Preheat oven to 450°F. Mix apple juice with cornstarch and set aside. Rub salt & pepper lamb chops. Over medium heat, heat the oil in an oven-safe skillet. Cook the chops for 2 minutes on one side. Flip and bake.

2. For medium-rare, roast the chops until a horizontally inserted thermometer reaches 140 degrees F, which might take 6 to 10 minutes. Wrap chops in foil to keep warm. Medium-high heat the pan. Stir the shallot for a minute until it’s caramelized and tender.

3. Boil broth, vinegar, and jelly to dissolve jelly. Cook, whisking continually until the liquid is half as much as previously. Add cornstarch mixture to the pan and cook for 30 seconds while stirring. Stir in half the mint and any chop juices. Serve chops with mint and sauce.

Garlicky Shrimp & Spinach

Total Servings: 4

Total Calories per serving: 198cal

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes


  • 1 tbsp extra-virgin olive oil
  • 3 tsp sliced garlic
  • 1 lb baby spinach
  • ¼ tsp salt
  • ½ tbsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 lb shrimp, peeled and deveined
  • ¼ tsp crushed red pepper
  • 1 tbsp chopped fresh parsley


1. Add . tbsp oil to the non-stick pot, add 1. tbsp sliced garlic and cook for 1-2 mins, then add spinach to the pot with 1/8 tsp salt and cook for 4-5 mins.

2. Then remove it to the plate and drizzle lemon juice on top. Put the pot over moderate heat and add leftover oil with garlic and cook for 1-2 mins, then add shrimp, crushed red pepper, and salt (if needed) and cook for 4-5 mins.

3. Remove the shrimp over the spinach bed, and sprinkle chopped parsley and lemon zest. Serve and enjoy.

Crusted Salmon

Total Servings: 4

Total Calories per serving: 222cal

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes


  • 2 tsp Dijon mustard
  • ½ tsp minced garlic
  • ¼ tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp chopped fresh rosemary
  • ½ tsp honey
  • ½ tsp salt
  • ¼ tsp crushed red pepper
  • 3 tbsp panko breadcrumbs
  • 3 tbsp finely chopped walnuts
  • 1 tsp. extra-virgin olive oil
  • 1 lb salmon fillet, skinless


1. Set your oven heat range to 425oF to preheat. Arrange the baking sheet with baking paper.

2. Add mustard, minced garlic, lemon zest, juice, rosemary, honey, salt, and red pepper to the small bowl. Mix them well. Mix breadcrumbs, chopped walnuts, and olive oil in the other bowl and set it aside.

3. Place the fish fillet on the baking sheet, brush the mustard mixture on each fillet, then sprinkle walnuts over the fish fillet.

4. Spray oil over each fillet with cooking spray and bake for 10-12 mins. Then remove, cool a bit, serve, and enjoy.

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