PAN-FRIED LAMB CHOPS WITH LEMON, CORIANDER AND GARLIC

Another delicious meal from the same cookbook, Feasts by Sabrina Ghayour. Middle Eastern recipes with a Persian flavour. This dish would be perfectly paired with Coriander, Lime and Garlic rice (see below), but because I used the recipe as part of our Pure Protein Diet, we ate the chops alone. Finger licking food. They were delicious!!

INGREDIENTS

9 lamb chops (about 1kg)

For the marinade
4 big garlic cloves, crushed
a small bunch of coriander, finely chopped
zest of 1 lemon
1 Tbsp coarse black pepper
4-5 Tbsp olive oil
Maldon sea salt flakes

METHOD:
Put the garlic, coriander, lemon zest, black pepper and a pinch of Maldon salt in a bowl. Add the oil and mix well.

Put the lamb chops into a large food bag and pour the marinade into the bag.

Seal the bag, then use your hands to work the marinade into the meat.
Marinate at room temperature for a minimum of 20 minutes (although you can do this for a few hours in the fridge, too).

Set a large frying pan over a medium high-heat. When hot, add the steaks and fry for about 4 minutes each side (or less depending on how you like it), ensuring they are nicely coated with a little of the marinade.

Once the chops are cooked, leave them to rest for a couple of minutes before serving.

Serves 4-6

Coriander, Lime & Garlic Rice
Ingredients
a large bunch of coriander, roughly chopped
6 big garlic cloves, crushed
6 large lime leaves, cut into strips
finely grated zest and juice of 1 lime
750ml cold water
2 heaped tsp coriander seeds
2 heaped tsp mustard seeds
olive oil
500g basmati rice
75g butter
Maldon sea salt flakes

Method:
In a blender, blitz the fresh coriander, garlic, lime leaves and lime zest and juice together with 250ml of the water. Once blended, stir in the remaining water and set aside.
Heat a large frying pan over a medium-high heat, add the mustard and coriander seeds and dry-toast for about 1 minute, shaking the pan until they release their aroma and begin to brown a little, taking care not to let them burn. Drizzle a little olive oil into the saucepan and stir in the rice, coating it well with the oil and spices. Add the butter. When melted, pour in the herb liquid, season generously with salt flakes, stir and cover the pan with a lid. Simmer for 20-25 minutes, or until the liquid has been absorbed. Fluff the rice with a fork before serving.
Serves 4-6

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