Super excited about today’s SLvsNZ match & about today’s #WorldCricEat recipe – New Zealand Lamb Chops with premium-grade Pure South lamb chops – Reminds me of my time in NZ many moons ago. It was my favourite then and remains till today this gem from the country. Always wanted to recreate it it in my Kitchen and finally found the right ocassion – what better than Crickeat Man! Good job at celebrating the fabulous produce of New Zealand and making it available in India @SPFleming7 @Bazmccullum #CWC19
NEW ZEALAND LAMB CHOPS
Ingredients
750 grams New Zealand lamb rack
Salt to taste
Fresh crushed black peppercorns
2 tbsps finely chopped garlic
3-4 rosemary sprigs
2 tbsps + 2 tsps extra virgin olive oil
3 tsps butter
1 cup mint leaves
1½ tbsps vinegar
¼ cup castor sugar
Tossed assorted vegetable to serve
Method
1. Take lamb chops on a plate, sprinkle salt on both sides. Add crushed black peppercorns, and rub well.
2. Add1½ tbsps chopped garlic, 1-2 rosemary sprigs and drizzle 2 tbsps oil. Mix well.
3. Preheat the oven at 180˚C.
4. Heat butter in a non-stick pan, add remaining oil and let the butter melts. Add the lamb chops, remaining sprigs of rosemary and sear for 1-2 minutes on each side.
5. Place the lamb chops in the oven and bake for 20-25 minutes.
6. To make mint sauce, roughly chop mint and put into a bowl. Add salt, remaining garlic and vinegar, mix well.
7. Add castor sugar and mix well. Add ¼ cup water if needed to adjust the consistency and set aside.
8. Cut the cooked lamb chop into slices, serve hot with tossed assorted vegetable and prepared mint sauce.
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