A tangy flavourful vinaigrette perfectly complements the richness of succulent lamb chops, accompanied by a side of crispy fried potatoes.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Irina GeorgescuFrom Saturday Kitchen
Ingredients
For the sauce
- 3–4 whole garlic cloves, peeled
- 1 tsp salt
- 25ml/1fl oz olive oil
- 1 tsp ground fenugreek
- ½ tsp chilli powder
- 1 tsp ground cumin
- 2 tsp fresh thyme
- 2 tsp sweet or smoked paprika
- 1 tbsp white wine vinegar
- 100ml/3½fl oz white wine (or cold water)
- 1 tbsp chopped parsley
For the lamb
- 2 tbsp oil, for frying
- 6 lamb chops
- salt and freshly ground black pepper
For the potatoes
- 2 potatoes, whole or halved
- 2 tbsp sunflower oil
- 1 brown onion, sliced
- 2 tbsp chopped parsley
Method
For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside.
For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side.
Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes.
Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes.
Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley.
To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce.