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Spiced plum and Port Jam Lamb Chops
(courtesy of @lelittlegourmand)
Preparation time: 1 hour
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