James St Cookery School: Easter lamb chops and herb and almond green sauce
THIS week we have a delicious lamb chop recipe with a difference, perfect for you to enjoy with your loved ones on Easter Sunday and into the spring and summer months.
If you’re feeling hopeful of some sunshine this weekend, why not dust off the barbecue and cook up a storm in the garden? I am forever the optimist.
The mix of herbs and spices in the lamb dish really livens up the meat and adds a lovely kick. To accompany, try my delicious herb and almond green sauce recipe. The minty aromas of the sauce act as a beautiful contrast to the spiciness of the chops.
Hope you enjoy and have a Happy Easter.
8 lamb chops
Pinch of sea salt
1 splash of Tabasco sauce
1 tbsp of Worcestershire sauce
2 garlic gloves, crushed
2 sprigs each of rosemary and thyme, destalked
1 tbsp of olive oil
¼ lemon, zested (1 tsp)
200g radish, halved
2 aubergines, cubed
Place the lamb chops into a large bowl and season with salt, rubbing into the meat. Add Tabasco sauce, Worcestershire sauce, herbs, garlic, olive oil and lemon zest to the bowl and massage into the meat. Cover with cling film and leave in the fridge for two hours.
You can leave to marinade overnight, but remember to remove 30 minutes before cooking to bring to room temperature.
Preheat the oven to 180C. Place the aubergine and radishes into a roasting tray and drizzle with olive oil, coating the vegetables, and then season with chilli flakes and sea salt. Roast for 30 minutes, turning occasionally.
For cooking the lamb chops, fire up the barbecue and wait until the coals are white. Grill each lamb chop for three to five minutes on each side.
Transfer to a warm plate, cover with foil and allow to rest before serving – about five minutes is fine. Serve with the roasted aubergine and radishes and, to accompany, add the herb and almond green sauce (see next recipe).
HERB AND ALMOND GREEN SAUCE
1 bunch of parsley, chopped
2 sprigs each of basil, mint and tarragon
2 cloves of garlic
1 lemon, zested and juiced
40ml vegetable oil
2 tbsp olive oil
1 pinch of cumin seeds, toasted lightly on dry pan
1 pinch of white pepper
30g almonds with skin off
3 tbsp of water
To make the sauce combine all the ingredients, except for the almonds, into a food blender and blitz. Next, add in the almonds and 3 tbsp water, then blitz until smooth. Taste and adjust seasoning with lemon, salt or pepper.