Sam Lomas' Lamb Chops With Black Garlic Roasted Squash
Golwyth Cig Oen gyda Phwmpen Cnau Menyn Wedi’i Rhostio mewn Garlleg Du Sam Lomas
Sam Lomas’ recipe uses Welsh lamb and our best selling Black Garlic Ketchup for a very special dinner.
RECIPE: Sam Lomas
Ingredients
- 6 lamb loin chops
- 1/2 a squash, such as onion or butternut
- Scattering of sage leaves
- 2 cloves of garlic, bashed
- 300ml natural yoghurt
- 2 tbsp Black Garlic Ketchup
- 1/2 tsp coriander seeds, bashed
- 1/2 tsp chopped thyme
- 1 tbsp red wine vinegar
- Extra virgin olive oil
- Pure Sea Salt and freshly ground black pepper
Method
- Preheat oven to 200c.
- Place the yoghurt in a small bowl and season generously with sea salt and freshly ground black pepper. Position a sieve over a bowl and line with a large j cloth or muslin cloth. Pour in the yoghurt and wrap completely with the cloth. Weigh down the covered yoghurt with a heavy object so that it strains a little of the yoghurt whey and thickens.
- De-seed the squash, peeling if required and dice into small chunks. Place in a baking tray, dress with olive oil, cloves of garlic, black garlic ketchup and sage. Toss to combine and roast for 35-40 minutes until soft and caramelised.
- Drizzle the lamb chops with olive oil and coriander seeds, thyme and a good pinch of salt.
- Preheat a wide frying pan on a medium heat, place chops in the pan, fat side down and render until golden and crispy, this will take a minimum of 5 minutes.
- Turn up the heat and place the chops cut side down in the pan and cook for 2 minutes on each side. The lamb will sizzle and spit so it may be necessary to open a window or turn your extraction on.
- Remove the chops from the pan and leave to rest on a warm plate. Drizzle with the red wine vinegar and allow to rest for 5 minutes.
- To serve place a dollop of the yoghurt in the centre of a plate, top with a good spoonful of the roasted squash and the nicely rested lamb chops. Finish with a good drizzle of extra virgin olive oil.
