Lamb chops with mint & caper sauce

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Ingredients

Serves 2

 

  • 4-6 lamb chops
  • A drizzle of rapeseed oil
  • A pinch of Maldon sea salt
  • Freshly ground black pepper

 

For the sauce:

  • 1 large handful of mint (8 springs)
  • 1 teaspoon sugar
  • 1 teaspoon boiled water
  • 4 teaspoons red wine vinegar
  • 2 teaspoons rapeseed oil
  • 2 teaspoons capers, rinsed and chopped
  • 1/2 teaspoon Dijon mustard
  • A pinch of Maldon sea salt

 

You will need a bbq or griddle pan.

Timings

Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Lamb chops with mint & caper sauce

Quite simply, there is sometimes nothing better than a lamb chop on the bbq. And boy, did I say that over and over gain while I was eating this! It’s just the bees knees. It only takes 10 minutes to cook (yes really!) and the sharp mint and caper sauce cuts right through the fat. When I came to write this recipe, it did get me thinking about the difference between a lamb chop and a cutlet but from some research it turns out they are the same. Both taken from the rib of a lamb (otherwise known as the rack). That’s why they are so incredibly tender and delicious. Yum!

Method

Preheat the bbq or griddle pan until hot.

When it is ready, drizzle over the rapeseed oil and season on both sides with Maldon sea salt and freshly ground black pepper.

Cook over a medium to high heat for 4-5 minutes on either side, depending on how thick the chops are. Spend the final minute turning the chops onto their backs to sear the fat.

While the chops are cooking, make the sauce.

Boil the kettle and add 1 teaspoon of boiled water to a jar with 1 teaspoon of sugar. Stir until the sugar has dissolved.

Add the chopped mint, red wine vinegar, oil, capers, Dijon mustard and salt and stir well with a spoon. Add another teaspoon of water if it needs loosening.

Drizzle lightly over the lamb and serve. This delicious with buttered new potatoes and the Autumn slaw (see recipe.)

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Any leftover sauce can be stored in the a jar in the fridge with a lid for a week. It’s delicious stirred through the Autumn slaw, with poached salmon or used to pip up green lentils.”

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