Place lamb chops, chipotle sauce and honey in a large snap lock bag. Season and rub well to coat. Set aside for 10 minutes to marinate.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat, add onion and cook for 2-3 minutes. Add garlic, capsicum and Cajun seasoning, stir well and cook for 2 minutes. Add rice and stock, stir well and bring to the boil. Reduce heat to medium-low, cover and cook for 10-12 minutes or until stock absorbs and rice is tender, adding a little extra water or stock, if required. Remove from heat, stir through beans and spinach, cover and set aside for 5 minutes.
Lightly spray a large char-grill pan or barbecue with oil and heat over medium-high heat. 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.
Serve lamb with rice and bean mixture, salad leaves, chilli, orange zest and parsley.
Lamb forequarter chops or cutlets would also be delicious in this recipe.
Substitute your choice of rice – brown, long grain or black rice would also work well; use your choice of beans in the recipe – try red kidney, cannellini, butter or 4 bean mix.
Chipotle in adobo sauce is available at green grocers, delis and specialty stores. If unavailable substitute half the amount (1 tablespoon) of chipotle sauce.
Always rest the lamb to ensure the meat is tender and juices locked in – as a rule of thumb rest lamb chops for 5 minutes.
You can use regular uncooked rice of your choice in the recipe – it will need to cook for an extra 10-15 minutes or until tender and you will likely need to add some extra stock to the pan – around 1 cup.