Lamb chop, seasonal vegetables and mint and caper dressing

1 HOUR 10 MINUTES + RESTING | SERVES 4 | EASY |

lamb chops 4 (remove from the fridge 1 hour before cooking)

rainbow chard pan-fried, to serve

LAMB SAUCE

sunflower oil ½ tbsp, plus extra for the lamb chops

carrot ½, chopped

onion ½, chopped

celery 1 stick, chopped

tomato 1, chopped

white wine 100ml

chicken stock 600ml

rosemary 1 sprig

white wine vinegar 1 tbsp

MINT AND CAPER DRESSING

mint 25g, stalks removed

capers 1 tsp

garlic 1 clove

olive oil 60g

white wine vinegar 1 tsp

1 For the sauce, heat the oil in a pan and cook the carrot, onion, celery and tomato with a pinch of salt for 10 minutes until soft. Add the wine and cook for 7-8 minutes or until almost all of it has evaporated. Add the stock and rosemary, and simmer for 40 minutes. Pour the sauce through a fine sieve into a clean pan, then cook for 5 minutes more or until reduced enough to coat the back of the spoon. Stir in the vinegar to balance the flavours.

2 For the dressing, put all of the ingredients into a small, highpowered blender and whizz until combined, then season.

3 Lightly oil each lamb chop and season generously. Heat a non-stick frying pan over a medium-high heat and cook the chops for 2-3 minutes on each side, depending on their thickness. If there’s a fat cap, cook the chops for 2 minutes on the fatty side to render the fat and crisp it. Remove to a board, leave to rest for 5 minutes, loosely covered with foil, then slice.

4 Serve the lamb with some pan-fried chard or other seasonal vegetables, such as shallots and leeks, with the mint and caper dressing and plenty of the lamb sauce.

PER SERVING 510 kcals | fat 40G saturates 13.3G | carbs 4.1G | sugars 3.1G fibre 1.6G | protein 28.7G | salt 1.2G

Fenn’s head chef, Joe Laker, previously worked at Anglo in London’s Farringdon, a modern British dining room. He’s continued honing his passion for seasonal food at Fenn, where the menu focusses on British ingredients from small-scale suppliers. The relaxed neighbourhood restaurant nestled in the heart of Fulham, west London, was founded by the team behind Hackney’s Nest, and aims to celebrate the very best of the UK alongside a hand-selected range of sustainably produced wines. Joe has developed both an à la carte and set menu featuring dishes such as Cornish rock oysters with lemon, pickled shallots and house-made tabasco hot sauce, and aged Yorkshire beef with bone marrow sauce. Set menu £50 per person, with optional wine pairings for £45; fennrestaurant.co.uk