Sam Lomas’ lamb chops with black garlic roasted squash

by | Jan 24, 2023

INGREDIENTS

Serves 2

  • 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 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

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