To be honest I never liked lamb..I thought it smelled bad..and I didn’t enjoy eating it not even on Easter, when us – Romanians – traditionally cook lamb.
However, this changed when I got to London and I tasted some lamb, and realised that it’s beautiful and it doesn’t smell, and it actually has a great taste.
So..we were craving for some lamb chops for a while..and this weekend we went to the butcher’s and bought 4 lamb chops and rushed home to cook them.
For the lamb chops:
4 lamb chops
3 cloves garlic
1 small bunch of rosemary
1 small bunch of oregano
juice from 1/2 lime
1/2 tsp salt
1/2 tsp pepper
1 tbsp red wine (I used J.P Chenet)
1 tbsc of greek yogurt
For the fennel salad:
juice from 1/2 lime
1 tsp extra virgin olive oil
salt and pepper to taste
some parsley leaves to garnish
First prepare a marinade using: the finely chopped garlic, herbs, lime juice, wine, salt and pepper. Rub this on the lamp chops put them in a glass bowl cover it with cling film and let them marinate for at least 1h 1/2.
Put a skillet on the stove but do not preheat it. Turn on the gas and place your lamb chops fat down so that you cook it first – that’s how you will achieve that caramelised fat – that is so tasty. Cook them for about 2 minutes on high heat – if it smokes turn the heat down – or until the fat is caramelised.
Turn them and cook on each side for about 3 minutes – or even less if you like them medium rare.
Separately cut the fennel julienne and prepare a vinaigrette out of the lime juice, olive oil, salt and pepper.
Mix the fennel with the vinaigrette, place half of the salad in the middle of your plate, and then top it with a beautiful and really nice flavoured lamb chop.
To garnish just add some parsley leaves on top and some yogurt on the side.
Next time I’ll try to prepare a nice sauce with yogurt, garlic and some fresh mint. I think it will be even better.
This recipe will make a perfect dinner for two.