Sam Lomas’ lamb chops with black garlic roasted squash
INGREDIENTS
Serves 2
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6 lamb loin chops
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1/2 a squash, such as onion or butternut
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Scattering of sage leaves
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2 cloves of garlic, bashed
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300ml natural yoghurt
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2 tbsp Black Garlic Ketchup
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1/2 tsp chopped thyme
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1 tbsp red wine vinegar
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Extra virgin olive oil
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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
