Pastrami lamb chops with garlic vinaigrette and farmhouse potatoes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
A sharp and flavour-packed vinaigrette cuts beautifully through the richness of lamb chops, which are served with crispy fried potatoes.
Ingredients
For the sauce
- garlic: 3–4 whole garlic cloves, peeled
- salt: 1 tsp salt
- olive oil: 25ml/1fl oz olive oil
- fenugreek: 1 tsp ground fenugreek
- chilli powder: ½ tsp chilli powder
- cumin: 1 tsp ground cumin
- thyme: 2 tsp fresh thyme
- smoked paprika: 2 tsp sweet or smoked paprika
- white wine vinegar: 1 tbsp white wine vinegar
- white wine: 100ml/3½fl oz white wine (or cold water)
- parsley: 1 tbsp chopped parsley
For the lamb
- oil: 2 tbsp oil, for frying
- lamb chops: 6 lamb chopsÌý
- black pepper: salt and freshly ground black pepper
For the potatoes
- potatoes: 2 potatoes, whole or halved
- sunflower oil: 2 tbsp sunflower oil
- onion: 1 brown onion, slicedÌý
- 2 tbsp chopped parsley
Method
For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside.
For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side.
Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes.Ìý
Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender,Ìýbut not soft. Drain and set aside toÌýcool,Ìýthen cut into cubes.
Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley.
To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce.
