zoom Nicholas Balfe’s lamb chops with lettuce and yogurt
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    Nicholas Balfe’s lamb chops with lettuce and yogurt

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    Nicholas Balfe’s lamb chops with lettuce and yogurt

    • Gluten Free
    • Preparation time: 25 minutes, plus marinating
    • Cooking time: 20 minutes
    • Total time: 45 minutes, plus marinating

    Serves: 4

    Ingredients

    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

    SALAD

    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

    Method

    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.

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

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