LAMB is wonderful in summer and there is nothing better than a good lamb chop grilled or pan fried until the fat is slightly crispy, if not charred.
Here’s a dish you can also do on the barbecue.
The mint has a little twist and the marinade for the lamb can also be used to dress up some wonderful salad leaves, or even better, good British watercress.
CHILLI LAMB CHOPS WITH MINT SAUCE
Ingredients (serves 4)
For the mint sauce
Bunch of mint
Juice of half lemon
30g sugar
1 shallot finely chopped
50ml water
For the chops
12 lamb chops
1 chilli finely chopped
1 clove garlic crushed
4 dsps olive oil
Bunch watercress for garnish
Sea salt and freshly milled pepper
Method
1 .Chop the mint well and mix with the remaining ingredients and reserve to one side.
2. Place the lamb chops and season with sea salt and freshly milled pepper. Mix together the chilli, garlic and olive oil and leave for a few minutes before brushing over the chops.
3. Place in a hot pan and cook on both sides to your liking, remove from the pan and place on a plate.
4. Dress the watercress with any remaining chilli and garlic oil and serve to the side of the chops and spoon over the mint sauce.
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