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Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette
Charcoal grilled lamb chops with fresh peas and a hot cumin and mint vinaigrette
Italian
Main
15 mins
Lamb
Easy
Serves
4

There’s nothing like the smell of lamb chops cooked over charcoal- they seem to be made for it. The tasty fat lightly charring and crisping, the out side flesh caramelising and then the juicy pink inside. Absolute heaven. Here I’ve paired the chops with a simple but really interesting dressing I sampled in Sicily, although there, the vinaigrette came with chalky broad beans and fresh fennel fronds instead of the peas and mint. Both versions are delicious.

I usually say that with grilling you can achieve the same result indoor as out- and its mostly true, however for this I really think its worth wheeling out the bbq and lighting some charcoal.

Id serve this recipe with my baked aubergines with parsley, almonds and preserved lemon

Recipe courtesy of
Ingredients
  • 8 new season lamb chops, trimmed of excess fat
  • 180g of shelled fresh English peas or frozen garden peas
  • 1 small bunch fresh mint
  • 100ml sweet, white vinegar ie white balsamic
  • 150ml extra virgin olive oil
  • 3 cloves of garlic, peeled and finely sliced
  • 1 tsp lightly crushed cumin seeds
  • ½ a lemon for juice
  • Sea salt, pepper and olive oil for cooking
Method
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Method
  1. Ensure your barbeque or grill is at an optimum temperature.
  2. Bring a pan of salted water to the boil and blanche the peas just tender. Refresh in iced water, drain and reserve.
  3. Season the chops well and rub with olive oil. Place on the grill and cook on one side for 4 mins. There should be a good caramelisation when the chops are turned along with a slight charring along the fat. Turn the chops over and cook for a further 3 mins or until medium rare. The chops should have a good spring to the flesh when pressed. Remove the lamb from the grill, squeeze over the lemon and rest on a rack in a warm spot for 5-7mins. This will allow the meat to rest, give an even colouring and tenderise the flesh. Reserve any of the resting juices.
  4. Whisk together the extra virgin olive oil and vinegar, season well and then heat in a sauce pan along with the cumin and garlic until the garlic just starts to fizz. Now add the peas, turn off the heat, pour in the lamb resting juices and season to taste. To serve divide some of the peas, along with some of the vinaigrette onto 4 serving plates. Place two lamb chops on top of each pile of peas and then spoon over the remainder of the pea and vinaigrette. Finish each plate with a sprinkle of fresh mint leaves.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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