Recipe: Lamb Chops with Lemon and Mint Gremola and Puy Lentil Salad
6 lamb chops
1 tbsp olive oil
1 tsp minced fresh rosemary
Salt and pepper, to taste
For the lemon-mint gremolata
Grated zest of 1 lemon
1 garlic clove, minced
1 tbsp minced fresh mint
FOR THE PUY LENTIL SALAD
1 tbsp olive oil
250g cooked puy lentils
1 red onion, finely sliced
½ lemon, juiced
½ red pepper, thinly sliced
A large handful mint leaves, roughly chopped
100g lamb's lettuce
85g feta cheese, crumbled
1 Pat the chops dry with paper towels and rub on all sides with the olive oil.
2 Allow to stand at room temperature for 30 minutes.
3 Rub a pinch of rosemary on both sides of each chop. Season both sides of the meaty part of the chops lightly with salt.
4 Heat a large, heavy frying pan over medium-high heat until it is very hot, about three minutes.
5 Add the chops without crowding them in the pan.
6 Sear without moving them until golden, about two minutes.
7 Season with salt, turn the chops over and sear for two minutes more, making sure they are golden on both sides.
8 Transfer the chops to a rack set over a plate and allow to rest, uncovered, for 30 minutes.
9 Meanwhile, make the gremolata. In a small bowl, stir together the lemon zest, garlic and mint.
10 Make the salad by gently heating the lentils with the onion, red pepper, lemon juice, olive oil and salt and pepper to taste. Allow to cool slightly.
11 Toss the dressed lentils with mint and lamb’s lettuce and scatter with feta. Set aside.
12 Heat the frying pan over a medium-high heat.
13 When it is hot, return the chops to the pan and reheat on each side for 30 seconds.
14 Season with pepper.
15 Arrange the chops on warmed plates, top with the gremolata and serve immediately with the puy lentil salad.