INGREDIENTS: chop chop
LAMB CHOPS WITH SCALLION MINT SALSA
(Serves 4)
For the lamb:
8 lamb rib chops (total weight 910g); 60ml fresh lemon juice; 4tbsp extra-virgin olive oil; 1tsp amchur; 1tsp ground black pepper; 1tsp red chilli powder; 1tsp fennel seeds, coarsely cracked; 2tsp or more kala namak
For the salsa (makes 360ml): 120ml extra-virgin olive oil; 60ml fresh lemon juice; 1 bunch fresh mint (55g), chopped; 4 spring onions, both white and green parts, thinly sliced; 4 garlic cloves, peeled and minced; 1tsp ground black pepper; 1 fresh green chilli, minced; fine sea salt
THE FLAVOR APPROACH:
Kala namak acts as the brining salt and a flavouring agent for the meat. The combination of salt and acid in the marinade changes the lamb’s protein structure. In the case of red meat, the tough collagen starts to solubilize, and the tissue swells as it retains water and is tenderised. The cooked meat will be tender and juicy.
METHOD:
1. Pat chops dry with paper towels and place in a large resealable bag. In a small bowl, mix the lemon juice, 2tbsp of the olive oil, amchur, black pepper, chilli powder, fennel, and kala namak and pour over chops. Seal bag and shake to coat chops well. Leave to marinate in the refrigerator for at least two hours, preferably six.
2. An hour before you’re ready to cook, prepare the salsa. In a lidded bowl, mix the olive oil, lemon juice, mint, spring onions, garlic, black pepper, and chilli. Taste and season with salt. Cover and let stand until ready to serve.
3. When ready to cook the chops, leave them in the bag for at least 15 minutes to warm to room temperature. 4. Cook the chops in batches. Heat the remaining 1tbsp of olive oil in a large stainlesssteel or cast-iron skillet over medium-high heat. When the pan is hot, lift four chops out of the bag with a pair of kitchen tongs and place on the hot pan for three to four minutes per side for rare and five to six minutes per side for medium-rare. Repeat with the remaining 1tbsp of olive oil and remaining chops. Transfer chops to a plate, tent loosely with foil, and let rest for five minutes. 5. Garnish lamb with scallion mint salsa. Serve warm.