I love lamb. But here in Germany, it's really hard to find. In fact, if you go to the supermarket in this area, you find a thousand kinds of pork. I had an argument with the local butcher because once I dared ask for wild boar and she thought I was being awkward. Who's the customer here?? So I do most of my non-pork meat shopping in Luxembourg. I picked up these delicious lamb chops on a recent shopping trip there and I wanted to give them proper respect, especially as the pack said "Origin: UK", which was a pleasant surprise. The proportions in this recipe are purely by rule of thumb, so if you want it sweeter or spicier or sharper, you just add more of one ingredient!
Ingredients:
A few sprigs of fresh English mint
A teaspoonful of ground cumin
A tablespoonful of mustard (you choose the kind - I used a Dijon-style, but I'm pretty sure English or Russian would be just as good)
A tablespoonful of balsamic vinegar
A tablespoonful of golden syrup, molasses, caramel or honey
Ground black pepper
Salt
Chop your mint into small pieces. I used a blender. Put all the ingredients together in a bowl and mix until they form a sticky consistency. Dip the lamb chops in there one by one or all together and coat them. Put them in the fridge to marinate for a minimum of two hours.
They will take on a tremendous amount of flavour in that time.
Put a high-sided non-stick frying pan with some olive oil on a medium-high temperature and once hot, place the lamb chops in there. Fry them until the outside is done to your liking.
I served mine with roast carrots and potatoes, but use your own discretion, of course.
I will be making this again very soon!
Ingredients:
A few sprigs of fresh English mint
A teaspoonful of ground cumin
A tablespoonful of mustard (you choose the kind - I used a Dijon-style, but I'm pretty sure English or Russian would be just as good)
A tablespoonful of balsamic vinegar
A tablespoonful of golden syrup, molasses, caramel or honey
Ground black pepper
Salt
Chop your mint into small pieces. I used a blender. Put all the ingredients together in a bowl and mix until they form a sticky consistency. Dip the lamb chops in there one by one or all together and coat them. Put them in the fridge to marinate for a minimum of two hours.
They will take on a tremendous amount of flavour in that time.
Put a high-sided non-stick frying pan with some olive oil on a medium-high temperature and once hot, place the lamb chops in there. Fry them until the outside is done to your liking.
I served mine with roast carrots and potatoes, but use your own discretion, of course.
I will be making this again very soon!
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