The Seahorse Recipe: Lamb Chops with Salsa Verde
Smoky autumn lamb recipe with zingy salsa verde from The Seahorse Restaurant new cookbook.
Marinated and Grilled Lamb Chops with Salsa Verde
This is a great marinade for lamb and mutton and also works well on pork. The combination of the smokiness from the paprika and the sweetness of the maple syrup which caramelises when grilled over a fire, we think gives the best results, but it works well under a hot grill, too.
FOR 4 PEOPLE
8 small lamb chops
For the marinade
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 tablespoon tapenade
50ml olive oil
For the salsa verde
2 anchovy fillets
1 teaspoon salted capers
1/2 garlic clove
1 teaspoon Dijon mustard
40g mint leaves
40g parsley leaves
20g oregano leaves
1 green chilli, finely chopped and deseeded
100ml olive oil
2 tablespoons peeled and finely diced cucumber
salt and freshly ground black pepper
Simply mix all the marinade ingredients together in a shallow dish, add the lamb chops, cover with cling film and allow to marinate in the fridge for 1–2 hours.
Make the sauce by grinding the anchovies, capers and garlic to a paste in a pestle and mortar then add the mustard. Chop all the herbs together then add them with the chilli to the anchovy and garlic mixture. Drizzle in the olive oil and stir to make a thick sauce. Stir in the cucumber and season to taste with salt and pepper. Set aside.
Preheat the grill. Remove the lamb chops from the marinade and cook them under the hot grill for 4 minutes on each side depending on their thickness and how you like to eat your lamb.
Serve with the salsa verde.
Extract taken from The Seahorse published by Absolute Press, £25.00, Hardback, Photography © Chris Terry
The Seahorse by Mitch Tonks and Mat Prowse is published by Absolute Press, 18th June, priced £25.00
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