Pastrami lamb chops and potatoes recipe
Pastrami lamb chops with garlic vinaigrette and farmhouse potatoes A sharp and flavour-packed vinaigrette cuts beautifully through the richness of lamb chops, which are served with crispy fried potatoes. 3–4 whole garlic cloves, peeled1 tsp salt25ml/1fl oz olive oil1 tsp ground fenugreek ½ tsp chilli powder1 tsp ground cumin2 tsp fresh thyme2 tsp sweet or smoked paprika1 tbsp white wine vinegar100ml/3½fl oz white wine (or cold water)1 tbsp chopped parsley 3–4 whole garlic cloves, peeled 1 tsp salt 25ml/1fl oz olive oil 1 tsp ground fenugreek ½ tsp chilli powder 1 tsp ground cumin 2 tsp fresh thyme 2 tsp sweet or smoked paprika 1 tbsp white wine vinegar 100ml/3½fl oz white wine (or cold water) 1 tbsp chopped parsley 2 tbsp oil, for frying6 lamb chops salt and freshly ground black pepper 2 tbsp oil, for frying 6 lamb chops salt and freshly ground black pepper 2 potatoes, whole or halved2 tbsp sunflower oil1 brown onion, sliced 2 tbsp chopped parsley 2 potatoes, whole or halved 2 tbsp sunflower oil 1 brown onion, sliced 2 tbsp chopped parsley Method For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the sauce, slice the garlic very thinly and then mix with the rest of the ingredients. Set aside. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. For the lamb, heat a frying pan with a dash of oil. Rub some oil into the lamb chops and sprinkle with salt and pepper on both sides. Fry fat-side down for 5 minutes until golden-brown and rendered, then cook for another 3 minutes on each side. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Pour the sauce over the chops, keep the heat on high, and cook for a further 2 minutes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Put the potatoes in a large pan and cover them with water. Bring to the boil and cook until fork-tender, but not soft. Drain and set aside to cool, then cut into cubes. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. Heat the oil in a frying pan and cook the onion with a pinch of salt until soft. Add the potatoes and toss all the ingredients together, crushing some of the potatoes with a fork. Cook for 5–8 minutes, then take off the heat and finish with the chopped parsley. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce. To serve, place the onions and potatoes on a serving plate alongside the lamb chops and drizzle over the sauce.