This salad is truly a treat and comes together in moments.
2 tsp. garlic-infused olive oil
2 lamb chops, seasoned
1 tbs. fish sauce
2 tbs. rice vinegar
1 tbs. currant jelly (red or black)
1 tbs. soy sauce
1 red chili, deseeded and finely chopped
2 scallions, finely sliced
4 cups salad leaves
1 tbs. finely chopped mint (optional)
Heat the oil in a large skillet and cook the lamb for 5 minutes per side, or to your liking. (Or, grill until cooked through.)Remove to a plate and tent with foil.
In a large bowl, whisk together the fish sauce, vinegar, jelly and soy sauce. Tip in the red chili, scallions and salad leaves. Toss well and divide between 2 plates. Top each with a lamb chop and sprinkle with mint, if using.
Reminiscent of a Cumberland Sauce, this version is quick and really rather glamorous.
1 tbs. garlic flavored olive oil
6 Frenched lamb chops, seasoned
juice of 3 clementines
1 tbs. re currant jelly (or black, in a pinch)
large dash Worcestershire sauce
large dash red wine or sherry vinegar
1 tbs. butter
chopped leaves from 5-6 stalks fresh mint (or 1/2 tsp. dried)
Heat the oil in a large, non-stick skillet and cook the lamb for 2-3 minutes per side, depending on how thick they are and how you like them cooked. Remove to a large piece of foil and seal the foil tightly.
Tip the clementine juice, jelly, Worcestershire sauce and vinegar into the skillet and bubble to thicken a bit. Divide the chops between two plates and pour any juices left in the foil into the sauce along with the butter. Whisk well, then drizzle over the chops. Sprinkle with mint to serve.
This dinner party-worthy recipe is a jot to make and the oven does all the work.
12 lamb chops
3 large, white skinned potatoes, skin left on and cubed into 1″ pieces
3 tbs. garlic-infused olive oil
2 tsp. dried mint
1 tsp. red pepper flakes
2 tsp. sea or kosher salt
2 lemons, zested
handful fresh parsley and/or dill, chopped
Heat the oven to 400°F. Put the lamb into a large roasting tin, then tumble in the potatoes. Drizzle over the oil, scatter with the mint, red pepper flakes, salt and lemon zest.
Cook for 45 -55 minutes, or until the lamb is cooked and the potatoes tender. Served sprinkled with the parsley and/or dill.
This is a proper meat and potato supper that will delight everyone. Both dried mint and fresh mint are used for just the right amount of warming spice.
1 lb. baby white potatoes, halved but not peeled
3 tbs. olive oil
1 tsp. dried mint
1/2 tsp. red chili flakes
1/4 tsp. celery salt
8 lamb chops, frenched
4 cups arugula
1 tbs. chopped fresh mint
1 tbs. chopped fresh parsley
Put the baby potatoes on to steam until just tender.
In a large, shallow dish, into which the chops will all fit in an even layer, add the oil with the dried mint, chili flakes and celery salt. Use one of the chops to smooch in all together, then add all of the chops, turning in the oil. Leave to marinate for 10 minuets.
Heat a large, heavy skillet or the grill to medium heat. Cook the chops for 3-5 minutes per side, depending on how well you like them done. Remove and let them rest. Tip the potatoes into the skillet and cook until golden, 3-5 minutes. If grilling the chops, tip the oil from the marinade into a skillet and add the potatoes. Proceed as above.
Scatter the arugula onto a platter and top with the chops, potatoes, fresh mint and fresh parsley. Season to your liking.