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Nicholas Balfe’s lamb chops with lettuce and yogurt
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8 lamb loin chops
12 thyme sprigs, leaves chopped
50ml olive oil
1 tsp cracked black pepper
pinch each ground cumin, ground coriander and chilli flakes
5 garlic cloves, crushed
200g Greek yogurt
1 lemon, zest and juice
100ml olive oil, plus extra for griddling
2-3 preserved lemons, finely chopped, plus 2 tbsp liquid from the jar
2 tbsp sherry vinegar
4 romaine lettuces, halved lengthways
1 bunch breakfast radishes, thinly sliced
20g pack dill, fronds picked
100g skin-on almonds, lightly toasted and chopped
1. In a large bowl, mix the lamb, thyme, 50ml olive oil, pepper, spices and 4 crushed garlic cloves so the chops are nicely coated; marinate for at least 20 minutes (or ideally overnight, refrigerated). Meanwhile, beat together the yogurt, lemon zest and juice, remaining crushed garlic clove and a pinch of salt, then set aside.
2. Make a dressing for the salad by whisking together the 100ml olive oil, preserved lemon liquid and vinegar. (It won’t need salt because of the lemons, but you can add a pinch of sugar, if liked.)
3. Heat a griddle pan or barbecue to a high heat. Season the lamb with salt, then grill on each side for 2-3 minutes. Cook on the fat side for a few minutes to render, then set aside somewhere warm to rest.
4. Season the cut sides of the lettuces with salt and a little oil, then griddle (in batches, if needed) for 2-3 minutes on each side, until lightly charred and beginning to soften. Toss in a large bowl with the dressing, preserved lemon, radishes and dill. Serve 2 lamb chops per person with the salad and a little of the seasoned yogurt. Scatter over the toasted almonds and drizzle over any meat juices.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.