Spiced Lamb Chops with minted salsa verde


Big fat juicy lamb chops are always a good idea, there's something pretty great about going full caveman and eating with your hands.


Lamb is my favourite of all meats because it can take a really powerful range of spices and just seems to soak in the flavour. Cumin, paprika & garam masala were the main players in this intensely spiced rub.


I served these alongside fresh and bright minty salsa verde, as we all know mint and lamb are a match made in heaven...


I added little pickled onions for a burst of sourness, you could have a drizzle of tahini, some chopped nuts such as peanuts or even some fresh chili!




Serves 4-6


Ingredients:


4 large lamb chops or 6 lamb small chops


Spiced rub

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tbsp allspice

  • 1 tbsp garam masala

  • 1 large handful of fresh mint

  • 1 lemon (zest only)

  • 1 large onion

  • 3 cloves garlic

  • 3 tsp salt

  • black pepper

  • 3 tbsp olive oil

Minted salsa verde

  • 3 anchovies

  • 1 tablespoon drained capers

  • 1 garlic clove

  • 4 tbsp olive oil

  • 3 tbsp apple cider or red wine vinegar

  • 1 tablespoon wholegrain mustard

  • 3 handfuls of mint

  • Flaky sea salt

  • Pepper

Method:

  • Place your lamb chops in a wide dish

  • Make your rub by pulsing all of the ingredients in the food processor

  • Rub all over the lamb chops with your hands ensuring they are covered in the rub on both sides

  • Cover the dish with foil and leave them to marinate for at least 2 hours

  • Make your minted salsa verde by either pulsing it all together in the food processor or by finely chopping

  • Set aside in a bowl for later


  • Heat the oven to 180C/350F/gas mark four

  • Heat up a wide frying pan on a low to mid heat

  • Render your lamb fat by pressing the lamb chops fat side down in the pan, you might want to do this in batches.

  • You want the fat to be golden and crispy, not burnt, so hold the lamb in this position for at least 7-10 mins, you will know the fat is rendering as the fat will start to create an oil in the pan

  • Once you have rendered the fat of each chop, place it on an ovenproof baking tray and finish off the chops in the oven for around 15 minutes (this will depend on how big your chops are and how rare you like your meat, so make sure you keep an eye on them)

  • Remove from the oven and let them sit for at least 15 minutes to get even juicier, then drizzle in the salsa verde!





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