Seed-Crusted Lamb Chops With Zesty Herb Marinade
This recipe is for 1 person and should be doubled for 2 people as a main.
INGREDIENTS:
For the lamb chops:
3 bone-in lamb rib chops
Salt for seasoning
2 garlic cloves, crushed
1 teaspoon sumac
1 teaspoon Aleppo pepper
2 teaspoon fennel seeds
2 teaspoon coriander seeds
2 tablespoons olive oil
For the herb salad marinade:
2 shallots, finely chopped
2-3 radishes, sliced into thin discs
1 tablespoon vinegar
Maldon salt & fresh cracked pepper to season
1/4 cup Italian parsley, roughly chopped
1 tablespoon of mint, roughly chopped
Drizzle of olive oil
For the side of yogurt:
2 tablespoons Greek yogurt
Half a lime, squeezed
Pinch of sumac
Drizzle of olive oil
Maldon salt for seasoning
METHOD:
For the lamb:
Crush the garlic, Aleppo pepper, sumac, fennel, and coriander seeds, in a mortar and pestle until well combined. Add olive oil and grind to create a paste. Season the lamb chops with salt, then rub the spice paste onto each side, finishing with a dash of fresh black pepper. Let them sit out for an hour until they’re at room temperature. When ready, place them on a high heat grill and cook for 3-4 minutes on each side for medium-rare.
For the herb salad marinade:
Add sliced radishes and shallots to a bowl. Pour in vinegar and stir, allowing the ingredients to pickle. Season with flakey sea salt and cracked pepper. Fold in the chopped Italian parsley and mint. Drizzle with olive oil and continue to stir until well combined.
For the side of yogurt:
Add 2 tablespoons of Greek yogurt to a small bowl. Squeeze in half a lime, add a pinch of sumac, and drizzle with olive oil. Season with Maldon salt.
To serve:
Place the lamb chops on a platter and dollop the herb salad marinade on top and around the lamb chops. Sprinkle with Maldon salt and squeeze the remainder of the lime all over. Serve with the yogurt dip on the side.
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