Marinating the lamb chops in buttermilk imparts flavour and helps to tenderise the lamb for melt-in-the-mouth succulence. Take time to render the fat of the lamb chops on the grill first for crispiness.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
FOR THE BUTTERMILK MARINATED LAMB CHOPS
- 8 free-range lamb loin chops
- Sea salt and freshly ground black pepper
- 350ml buttermilk
- 4 cloves of garlic, minced
- Zest of 1 lemon
FOR THE PINK PICKLED ONIONS
- 1 red onion, thinly sliced
- Juice of 2 lemons
- 5g sea salt
FOR THE CUCUMBER RAITA
- 150ml yoghurt
- ½ a cucumber, grated
- 10g fresh mint, finely chopped
- 1 clove of garlic, minced
FOR THE SIDES
- 2 brinjals, sliced into long chips
- ¼ watermelon, sliced in triangles
- 1 lemon, cut into wedges to serve
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Method
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1To start, season the lamb chops with salt and pepper.
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2Mix together the buttermilk, garlic, and lemon zest in a large dish. Place the seasoned chops into the buttermilk mixture massage into the meat. Marinate in the fridge for at least 2 hours or overnight.
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3Place the thinly sliced red onion into a bowl to make the pickled onions. Sprinkle 5g sea salt over the onions and massage them until they release their juices. Next, squeeze over the juice from 2 lemons and allow to sit.
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4To make the raita, place the yoghurt, grated cucumber, mint, lemon juice, garlic, salt and pepper into a bowl and stir well to combine.
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5Preheat the oven to 180°C/160°C fan/gas mark 4.
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6Place a Le Creuset 30cm Signature Shallow Rectangular Grill over medium heat. Remove the chops from the fridge and the marinade (discard the marinade). Pat off the marinade using a paper towel.
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7Place the chops fat side down on the hot grill to render the fat. Once the lamb fat is crispy, flash fry the meat on the grill until griddle lines appear. Remove from the heat and carefully place the whole grill pan into the oven and cook for a further 8 – 10 minutes or to your liking.
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8Once the lamb is cooked, remove it from the grill and allow to rest for 5 minutes. Always rest your meat as it allows it to remain juicy and tender. Meanwhile, toss the sliced brinjals in a bowl with olive oil, salt and pepper. Grill until griddle marks appear and remove when cooked through.
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9Serve the chops with the brinjal chips, grilled watermelon, pickled onions and cucumber raita.
