Friday, 17 March 2017

Lamb Chops served with a Saffron Mint Dressing

I was feeling all positive and spring-like when I came up with this recipe. I had some lovely, juicy and plump lamb chops sitting in the fridge and I wanted to bring some of the fresh mint that's just started appearing above the soil, into the dish. However, it didn't feel like the usual mint sauce and grilled chop meal. What I wanted was some thing a bit more uplifting so I used some inspiration from Greek and Moroccan cookery - bring saffron, garlic and lime into the mix.

This turned out to be a lovely combination and one I will be making a lot of for the barbecues to come this year. It will be perfect served with grilled aubergines, courgettes and couscous dishes.

Recipe - enough for 2

4 large lamb chops
2 limes
sprig rosemary
2 cloves garlic
olive oil

For the dressing
3 tablespoons Greek yogurt (or thick plain natural yogurt)
1 tablespoon mayonnaise
a few strands of saffron - and a few to decorate if you wish
2 teaspoons freshly chopped mint
1 clove garlic
salt and pepper

Make up you marinade in a wide, shallow dish that you can place under the grill. Add a good 2 tablespoons of olive oil to the dish followed by thickly sliced garlic, the juice of half a lime, the other half sliced and a few sprigs of rosemary.

Place the chops into the marinade and coat on both sides. Cover and place in the fridge for at least 2 hours - over night would be great.

To make up the dressing. Place a few strands of saffron into a bowl and add a little yogurt. Stir or grind the two together until the yogurt takes on the colour of a rich egg yolk. Once you have that lovely yellow colour add the rest of the yogurt followed by the mayonnaise, garlic and mint.

Mix together until you have a lovely even colour and season to taste. You can add a little lime juice to thin if you wish.

You can make this with out fresh mint - just substitute with a teaspoon of mint sauce.

Cover and set aside in the fridge until you ready to serve.

When your ready to cook your chops take them out of the fridge about 10 minutes before cooking.

Light the barbecue or heat up the grill and just before you cook them roll them about in the marinade to get every bit coated. Place under a very hot grill and cook for just a few minutes each side. We like ours pink but if you prefer yours cooked a little more, lower the heat and cook gently through on both sides. If your barbecuing use the remaining marinade left in the bowl to baste the chops as you cook.

When the chops are cooked to your liking, squeeze over the juice from the remaining lime and let them rest for a few minutes. Serve with the dressing and a bowl of couscous, a salad or just a bowl of hot buttered new potatoes.

Hope you all have a great weekend and the weather lets us out in the garden - I have so much that need sorting after the winter........

Love Lizx

 Lamb with Saffron and Mint Sauce