On the very rare occasion that your meal budget stretches to include red meat in London, you turn into a shameless carnivore as the though of devouring it doesn’t escape your thoughts – until you do.
That’s exactly how we felt when we bought some juicy New Zealand lamb loin chops for a Sunday night feast!
After skewing the lamb chop tails to secure them (and to make it easier to cook), I left the lamb to marinade in a mixture of olive oil, salsa lizano* (similar to worchestire), garlic, mustard and honey.
I then prepared some lovely Potato Dauphinoise Gratin, by thinly slicing potato, before layering with finely chopped onion, garlic, double cream, salt and pepper into a gratin dish. Finishing with a dollop of butter, I left the gratin to bake in the oven for over an hour.
The lamb was cooked by quickly searing each side on a hot pan, before finishing off in the oven. I really like finishing red meat this way, as the result is always slightly more tender, and after resting, you get plenty more juices than by simply grilling on a pan.
The result? Exactly the tender, juicy lamb that we had been craving!!
*Note: Salsa Lizano is a Costa Rican sauce. It is used as a basis of all Costa Rican cooking, including Gallo Pinto. I like the taste as its similar to Worchestire, but slightly sweeter.