This week I was “home alone” and obviously this can only mean one thing, I eat absolute everything that I love and that George (my son) hates!
I love lamb and had in my freezer 4 organic small lamb chops. Perfect. My mint patch is going ballistic, I had just made a batch of chicken stock, the stars were definitely aligning.
Afterwards I posted photos’ of the dish created from these ingredients, on Instagram and all seemed quite impressed, so here is the recipe as requested.
Anther of my key ingredient is a seasonal one, Sea Purslane. I sourced mine via Riverford. I love it because It’s a salty tender leaf. If you haven’t got access to any, perhaps substitute with samphire or parsley and chopped capers?
Sea Purslane Sauce with Lamb Chops and Mint Oil.
Serves 2
Ingredients:
Mint Oil
2 x generous handfuls of mint. Washed, stalks removed and finely chopped.
Olive Oil
1-2 Teaspoon of Willy’s Apple Cider vinegar
Ground Black Pepper
Myrtle’s Lemon Myrtle Mint seasoning.
For the Sauce
300ml chicken stock
100ml double cream
Ground black pepper
Lemon Myrtle Mint seasoning
Sea purslane leaves – removed from the stalks.
4 lamb chops
Instructions
Firstly, start by making the mint oil. Place the mint leaves in a food processor or blender with a glug of olive oil. Give a quick wiz to break down the mint and then add more oil until you are happy with the consistency. Fluid but with texture. Now add some black pepper and 1-2 teaspoons of the cider vinegar. Taste until you are happy with the acidity level. Season with ground black pepper and our mint & lemon myrtle seasoning, Add sea salt if you have none. Set to one side.
Heat a glug of olive oil in a deep frying pan on a hob. Take the lamb chops and stand them on their edges in the hot pan – the idea of this is to render off the excess fat and to make the the remaining fat lovely and crispy. They may flop over, so you need some patience. When you are happy with them give the main part of each chop a flash fry on each side, remove from the pan and place on a baking sheet.
Remove the excess rendered fat from the pan – you do not need this, but leave any meat juices.
Add the chicken stock to any meat juices and bring to the boil, reduce down by a third to a half. Now add the cream and bring back to the boil stirring, season with black pepper and the myrtles mint salt.
Meanwhile pop the lamb chops under a pre heated grill to finish cooking – depending upon the size of the chops, this should not take long at all – allow about 5 minutes. Set aside to rest.
When you are ready to serve, pop the sea purslane leaves into the cream sauce and allow them to wilt, which will take a minute.
Finally, place the chops onto a serving platter. Pour over the sauce, then drizzle on the mint oil . Serve with additional oil in a jug on the side and garnish with spare sea purslane leaves.
I served mine with creamy mash and garden peas.
Tap the link to buy your Lemon Myrtle Seasoning
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