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Marinated Lamb Chops with Crispy Potatoes & Shaved Fennel, Olive & Lime Salad

Tis the season for entertaining and so I present to you a perfect mid-week dinner or summery festive feast…

Succulent marinated lamb chops with my favourite crispy ‘smashed’ potatoes, roasted with loads of garlic, oregano, aleppo pepper, then finished with flakey salt. Served alongside a very fresh, very zingy shaved fennel salad using Sicilian olives and all its briney goodness, lime juice/zest, coriander, feta and toasted pistachios.

You can marinate the chops one day ahead of time if you wish. If you so happen to own an outdoor BBQ (unlike me), I recommend you loose the pan give them the best treatment they deserve!

Lunch

Dinner

A Little Longer

Serves 3-4

Prep Time 30 mins-3 hours Mins

Cook Time 60 minutes Mins

Ingredients

Method

8-10 lamb cutlets
5g parsley
2 teaspoon cumin seeds
1 teaspoon coriander seeds
3 garlic cloves, peeled and roughly chopped
1 teaspoon grain mustard
5 anchovies (packed in oil) plus 1 tablespoon of oil
Zest and juice of one lemon
2 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper

Shaved Fennel, Green Olive & Lime Salad

1 white onion
Zest and juice of one lime
1 tablespoon white wine vinegar
1 jalapeño, finely sliced
200g Sicilian olives (in brine) roughly chopped, plus 1 tablespoon brine
2 bulbs fennel
2 cups water
1 tablespoon lemon juice
10g coriander, picked
⅓ cup danish style feta, crumbled
⅓ cup dry roasted pistachios, roughly chopped
2 tablespoons extra virgin olive oil

Crispy Roasted Potatoes

6 large washed potatoes
2 tablespoons fine salt
1 teaspoon bicarbonate of soda
Half a bulb of garlic
1 teaspoon dried oregano
½ teaspoon aleppo pepper
2 teaspoons flakey salt, plus extra
¼ teaspoon cracked black pepper
2 tablespoons extra virgin olive oil

Method

1
Preheat oven to 220 degrees celsius.
2
Prepare the marinade for the lamb - add the parsley, cumin seeds, coriander seeds, garlic, mustard, anchovies, anchovy oil, lemon zest, lemon juice, extra virgin olive oil, salt and pepper into a food processor. Blend until smooth. Pour marinade over the lamb chops, ensuring they are well coated. Allow to marinate for at least 30 minutes or ideally up to 3 hours.
3
Meanwhile, prepare the onions for the salad by slicing them finely using a mandolin. Rinse well in a colander under cold running water to remove the intensity. Add the rinsed onions to a large bowl with the lime juice, lime zest, white wine vinegar, sliced jalapeño, olives, olive brine and a pinch of salt and pepper. Mix well, then transfer to the fridge.
4
Finely slice the fennel using a mandolin. Place into a bowl filled with the water and lemon juice. Cover and transfer to the fridge.
5
Prepare the potatoes - add the salt and bicarbonate to a large pot of boiling water. Add the potatoes and gently simmer until soft and tender. Carefully drain and place them onto a large roasting tray. Using a potato masher, gently smash the tops to flatten ever so slightly.
6
Add the garlic, oregano, aleppo pepper, salt, pepper and olive oil to a pestle and mortar. Gently bash then pour the mixture over the smashed potatoes. Place into the oven until the potatoes are crispy and golden on all sides. Transfer to a serving platter and finish with a little extra flakey salt.
7
Remove the chops from the fridge 30 minutes before cooking, ensuring they come down to room temperature. Heat a well oiled griddle pan over a high heat and cook your lamb chops until medium rare (about 2 minutes each side). Let rest for 5 minutes. Transfer to a large platter and finish with a little extra virgin olive oil.
8
Drain the fennel, then add to the bowl with the onions along with the coriander, feta, pistachios and olive oil. Toss well then serve onto a platter, topping with any extra herbs or nuts.
9
Serve about three chops per plate, alongside the crispy potatoes and the fennel salad.