Lamb
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Nigella Nosh: Lamb Chops with Chili, Lemon, and Mint

 After tasting the most succulent lamb chops at the Nigella event, I knew I had to try my hand at them at home.

I decided to add some lemon to the chops for a little acidity and sharpness.  I think it was a good move.

A key philosophy in Nigella’s recipes are the use of simple, yet bold ingredients.  I agree with her “less is more” approach and the belief that high quality ingredients will sing in a dish.

These lamb chops do just that.

Lamb Chops with Chili, Lemon, and Mint

Serves 2

Adapted from Nigellissima by Nigella Lawson

Ingredients

  • 1 tbsp. olive oil
  • 1/4 tsp. red chili flakes
  • 1 tsp. grated lemon zest
  • 2 tsp. finely chopped fresh mint
  • 2 lamb loin chops (3/4 lb. total)

Instructions

  1. Mix oil, chili flakes, zest, and mint together in a small bowl. Rub mixture onto chops.
  2. Heat a skillet over medium high heat. Sear the chops for 2-3 minutes per side or until deep brown. Transfer pan to oven for another 6-8 minutes or until chops reach internal temp of 145° (medium rare).
  3. Remove the chops from the pan and allow the meat to rest for at least 5 minutes before serving so the chops remain juicy. Serve with pine nut peas (recipe follows).
http://www.pbpickles.com/2013/05/lamb-chops-with-chili-lemon-and-mint/

Pine Nut Peas

Serves 2

Ingredients

  • 1 c. frozen baby peas
  • 1 tbsp. toasted pine nuts
  • 1 tsp. finely chopped fresh mint

Instructions

  1. Boil peas according to package directions.
  2. While the peas are cooking, toast the pine nuts in a dry skillet over low heat. When the nuts brown slightly and become fragrant, they are done.
  3. Drain the peas and toss with the mint and pine nuts. Serve.
http://www.pbpickles.com/2013/05/lamb-chops-with-chili-lemon-and-mint/

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Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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