SPICY MINT LAMB CHOPS
Serves: 3-4
For the lamb:
8 French-trimmed lamb rib chops
7 tbsp (105 mL) regular olive oil 1 lemon, finely grated zest and juice
2 tsp (10 mL) dried mint
1 tsp (5 mL) crushed red pepper flakes
1 tsp (5 mL) sea salt flakes or kosher salt
2 cloves garlic, peeled and minced
For the mint sauce:
1 medium bunch fresh mint, to give 2 cups (500 mL) loosely packed
1 fat clove garlic, peeled and sliced into 3
2 small preserved lemons, quartered, plus 2 tbsp (30 mL) of juice from the jar
1/2 cup (125 mL) regular olive oil
To serve:
Leaves of your choice (I’m keen on pea shoots here)
1. Put the lamb rib chops into a resealable plastic bag and add the olive oil, finely grated zest and juice of the lemon, dried mint, red pepper flakes, salt, and minced garlic. Seal the bag and give a good squidge before marinating for 30-40 minutes, long enough for them to come to room temperature.
2. To make the sauce, put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with an immersion blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter.
3. Heat a grill pan (my preference) or heavy-based frying pan, then lift the cutlets out of the marinade and cook them over a high heat — if you want them a little pink — for 2 minutes each side. But check and cook longer as needed.
4. Arrange the lamb cutlets on a plate, lined with the greenery of your choice. Serve with the fragrant, sharp mint sauce, drizzling some on the cutlets too, if you so wish.