CHOP, SLICE, EAT — SWEET
The Best Lamb Chops
Prep 10 minutes plus 6+ hours marinating time
Cook 10 minutes serves 4 -5
⅓ cup unsweetened yoghurt
⅓ cup extra virgin olive oil
4 stalks rosemary, leaves pulled off and finely chopped
6 cloves garlic, crushed
1 Tbsp dijon mustard
1 tsp finely ground black pepper
2-3 anchovies, finely chopped
1 -1.5kg lamb shoulder chops
1 Tbsp neutral oil, e.g. grapeseed, for frying
Homely old lamb shoulder chops may not be the “cool” kids on the block, but I love them and, man, do they pack some flavour. Sometimes the shoulder meat can be a little chewy, so this marinade is what you need — the yoghurt helps to tenderise the lamb beautifully, even when cooked more than medium-rare. The overall flavour is amazing — fragrant, zingy and full of garlicky punch. If you like, you can also use lamb loin chops for this recipe.
Combine the yoghurt, olive oil, rosemary leaves, garlic, mustard, pepper and anchovies in a small mixing bowl.
Pat the lamb dry with paper towels. Place in a large resealable bag or large shallow dish. Add the marinade ingredients and toss to coat evenly. Leave to marinate for 6 hours or overnight — or two nights.
Remove the lamb from the fridge 30 minutes before cooking. Season the marinated lamb on both sides with salt — don’t forget this bit or it’ll lack flavour.
Preheat a large frying pan over a medium-high heat. When hot, add the neutral oil and the lamb chops. Cook for a few minutes on one side until browned and crispy, then turn over and cook the other side for another few minutes. Set aside on a board or in a small roasting tray to rest for 5-10 minutes before serving.
Goes well with simple sides such as sliced tomatoes and lettuce leaves — the Kumara & Caramelised Onion Mash on page 136 is also a lovely option.
There is plenty of zing in both these dishes.