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.

2. Seal the bag and give a good squidge before marinating for 30-40 minutes, long enough for them to come to room temperature.

3. 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.

4. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce.

5. 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.

6. 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.

7. 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.