While deciding what to make for supper, or should I say my blog, I thought why not do lamb chops. I have never done a lamb chop recipe for Drizzle and Dip so figured it was high time.
Although I generally prefer loin chops, I found these lovely lamb rib chops.
There are so many delicious flavour directions you can go with lamb chops, like Indian or Moroccan, but I love the simplest of flavours with them too, Italian style. I decided to make a marinade with olive oil, garlic, lemon and rosemary, and let them hang out in that for a few hours. Overnight would be optimal.
I decided to pan fry them on my griddle pan and serve them on a bed of fluffy cauliflower ‘cous cous’, which is my new favourite thing. If you missed my post on this a while back you can check it out here. It really has to be the cleverest way to trick your body into thinking its eating a carb. I can easily eat a half a head of cauliflower in one sitting. I added a tablespoon of chopped preserved lemon which made it all the more delicious. I used my own preserved lemons – which must be about 2 years old now and for some reason I didn’t blog about them. Big mistake. This is a preserved item I will never go with out, and making your own is so easy, it just takes time for them to mature.
I roasted a batch of beautiful baby vegetables – not because I particularly prefer them but because they are just so damn pretty. Choosing looks over taste was a bit of a mistake here, because apart from the baby beetroot (which I used in another recipe) and the carrots, the vegetables were a little stringy and disappointing. Baby fennel is just not nearly as juicy and flavoursome as ‘adult’ fennel and has a very strong aniseed taste.
I also decided to whip up a simple harissa and creme fraiche sauce to dip the chops into.
Recipe | serves 4
- 6 lamb chops (550 – 600g)
- juice of 1/2 – 1 lemon
- zest of a lemon
- 3 cloves of garlic, finely chopped
- 1/4 cup olive oil
- 2 sprigs rosemary
- 1T chopped rosemary
Cauliflower cous cous:
- 1 medium head of cauliflower
- 2T olive oil
- 1T preserved lemon
- 1t cumin
- 2t chopped parsley
- pinch of dried chilli flakes (optional)
- Sea salt and pepper
Harissa creme fraiche sauce:
- 1/2 cup creme fraiche
- 2 – 4 t harissa paste (depending how strong you like it)
- 1T good quality mayonnaise (preferably homemade)
Make the marinade with the above ingredients and pour this over the lamb chops in a shallow dish. Allow this to soak in for a few hours or overnight.
Roast your vegetables by placing a layer on a baking sheet or tray, drizzle over some olive oil. I like to season with sea salt and pepper and scatter over a few thyme leaves. Roast in an oven that has been pre-heated to 180 – 200C, and roast until tender and just starting to caramelise. I normally give the pan a shake around half way through, and sometimes I turn the vegetables over.
You can make the cauliflower ‘cous cous’ in advance and reheat in the microwave just before serving, or make it just before serving, it cooks fairly quickly. Follow the recipe for it here, and add in the preserved lemon, parsley and seasoning at the end.
Heat a griddle pan or get coals in a fire to the right temperature and grill the chops on both sides for a few minutes until they are done. Baste any remaining marinade over the chops towards the end of their cooking time. The time it takes to cook them will depend on the thickness of the chops. Remove from the heat and set aside. Squeeze fresh lemon juice over and season with salt and pepper.
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