Grilled Lamb Chop
Main Dishes • European
Description
Grilled Lamb Chop
Ingredients
- Lamb 8 pieces
- Olive Oil to taste
- Rosemary 1 bunch
- Ocean salt to taste
- Ground Black Pepper to taste
- Fruit Jelly 1 teaspoon
- Malt Vinegar 3 teaspoons
- Fresh Mint 15 leaves
- Spinach to taste
Step-by-Step Guide
Step 1
Place a dry grill pan over high heat and preheat. Place the pieces of meat in the pan fat side down (perpendicular to the pan) and cook for 4–5 minutes until the fat is covered with a crispy crust.
Step 2
Lay the meat flat in the pan and sprinkle with rosemary. Cook for another 4–5 minutes, constantly basting the meat with its own fat. Flip the lamb pieces to the other side and cook for another 4–5 minutes, basting with fat.
Step 3
Serve the lamb on a bed of spinach. Serve the mint sauce separately.
Step 4
For the mint sauce, melt the jelly over low heat in a small pan. Remove from heat and add the vinegar. Allow to cool before adding the mint. Use the sauce as quickly as possible (preferably within an hour after preparation), otherwise the mint will lose its color.
Step 5
Lightly brush the meat with olive oil. Salt the fatty part, and season the meaty part with salt and pepper.
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