Ingredients

Method

• 8-12 thin-cut lamb rib chops
• Olive oil
• Sea salt and freshly ground black pepper
• Rosemary sprigs
For the glaze, mix:
• 2 T balsamic vinegar
• 1 t honey
• 2 t wholegrain mustard
For the whipped Parmesan potatoes:
• 700 g potatoes, peeled and cubed
• ½ cup chicken stock
• ¼ cup cream
• 1 clove garlic, crushed
• ½ cup grated Parmesan
• Sea salt and freshly ground black pepper

Method

Ingredients

Cut all the visible fat off the chops. Moisten with olive oil and season.

Grease a pan and chop the fat into small pieces. Slowly render in the pan until crisp and golden brown. Remove using a slotted spoon and salt lightly.

In the same pan, sear the chops all over until browned but still rare. Add a few sprigs of rosemary to the pan while frying.

Combine the ingredients for the glaze. Brush the cooked chops generously with the glaze, cover and allow to rest while making the potatoes. Sprinkle the chops with the crispy fat and serve with the whipped Parmesan potatoes.

To make the whipped Parmesan potatoes, simmer the potatoes until tender. Drain well and return to the saucepan to dry out. Add the stock, cream and garlic. Heat, then turn into a deep bowl.

Using electric beaters, whip until fluffy. If necessary, add a little more stock but take care as you want the potatoes fluffy, not sloppy. Stir in the cheese and season to taste.

Cook’s notes: Use vegetable instead of chicken stock for a side to fish or vegetarian dishes. As an alternative, use olive oil instead of cream in the potatoes. If you prefer, choose thick lamb loin chops, allowing two per person.

TASTE’s take:

Enjoy rosy-rare glazed lamb chops, a heap of fluffy mash and blanched fine green beans.