Sam Lomas’ lamb chops with black garlic roasted squash
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 chopped thyme
1 tbsp red wine vinegar
Extra virgin olive oil
Pure White Sea Salt and freshly ground black pepper
Lamb chops for two to celebrate St Dwynwen’s Day, a Welsh tradition that celebrates true love and the beautiful island of Llanddwyn. Sam Lomas’ recipe uses Welsh lamb and our best selling Black Garlic Ketchup for a special dinner.
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.
RECIPE: Sam Lomas