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Spiced Plum and Port Jam Lamb Chops
(courtesy of @lelittlegourmand)
Preparation time: 1 hour
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INGREDIENTS
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑳𝒂𝒎𝒃
- 500g lamb leg chop
- 5 tbsp spiced plum and port jam
- 1 tsp rosemary
- salt and pepper to taste
- 2 tbsp olive oil
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝑯𝒆𝒓𝒃𝒆𝒅 𝑭𝒆𝒏𝒏𝒆𝒍 𝒂𝒏𝒅 𝑩𝒂𝒃𝒚 𝑷𝒐𝒕𝒂𝒕𝒐𝒆𝒔
- 1 fennel
- 6 baby potatoes – cut into wedges
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp chilli flakes
- salt and pepper to taste
- olive oil
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑮𝒂𝒓𝒍𝒊𝒄𝒌𝒚 𝒘𝒉𝒊𝒑𝒑𝒆𝒅 𝑪𝒐𝒕𝒕𝒂𝒈𝒆 𝑪𝒉𝒆𝒆𝒔𝒆 𝒂𝒏𝒅 𝑴𝒊𝒏𝒕 𝑺𝒂𝒖𝒄𝒆
- 1 tbsp cottage cheese
- 1 tbsp natural yogurt
- 1 handful mint leaves
- 1 garlic clove
- salt and pepper to taste
METHOD
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑳𝒂𝒎𝒃
- Marinate the lamb for 8 hours in the spiced plum and port jam
- After marination, pan sear your lamb for 4 minutes on each side adding, rosemary, salt and pepper when you turn it.
- Let lamb rest in oven at 100 degrees
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝑯𝒆𝒓𝒃𝒆𝒅 𝑭𝒆𝒏𝒏𝒆𝒍 𝒂𝒏𝒅 𝑩𝒂𝒃𝒚 𝑷𝒐𝒕𝒂𝒕𝒐𝒆𝒔
- Toss the potatoes and fennel in rosemary, thyme, oregano, chilli flakes, salt, pepper and olive oil and bake for 25 minutes at 220C
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑮𝒂𝒓𝒍𝒊𝒄𝒌𝒚 𝒘𝒉𝒊𝒑𝒑𝒆𝒅 𝑪𝒐𝒕𝒕𝒂𝒈𝒆 𝑪𝒉𝒆𝒆𝒔𝒆 𝒂𝒏𝒅 𝑴𝒊𝒏𝒕 𝑺𝒂𝒖𝒄𝒆
- In a Nutribullet blitz all your ingredients
- Plate your lamb, and garnish with pomegranate
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