Serves 1
Ingredients
• 400g lamb short loin chops (approximately 3 to 4 pieces, refrigerated)
• 3g sea salt
• 2g mill pepper
• 25g butter
• 65g cucumber
• 5g mint
• 50ml lamb gravy
• 10ml vegetable oil
• 3g rosemary, washed and picked
Method
1. Peel and thinly slice the cucumber length ways with a mandolin, using only the outside firm parts of the cucumber and not the centre seeds
2. Place the cucumber in a colander and sprinkle with sea salt, mix through and leave to drain
3. Pre-heat the oven to 180ºC and remove the lamb chops from the fridge to come up to room temperature before cooking
4. Season the lamb with a pinch of salt and mill pepper, and add a little vegetable oil. The best way to cook the lamb is on a chargrill, but a grill pan will also work well
5. Heat the grill pan to a high heat, adding the chops one at a time to seal with a crisscross pattern on both sides. Lay the chops on a baking tray, drizzling on a little more vegetable oil before adding the picked rosemary
6. Cook the lamb in the oven for around 8 to 12 minutes depending on the strength of the oven and your cooking preference, turning halfway so the chops brown evenly
7. Heat your favourite lamb gravy, adding the stalks of the rosemary to add flavour
8. When the chops are cooked, place on the plate, drizzle on a little of the lamb gravy and garnish with cucumber
The dish is great served with a roasted garlic head and caramelised potatoes. Enjoy!
