Lamb Chops With Walnut, Fig And Goat Cheese Salad
72
- Prep Time45 mins
- Total Time45 mins
- Makes4 Servings
(Photo: Erik Putz)
This unforgettable dish is excerpted from Yotam Ottolenghi and Sami Tamimi’s iconic cookbook Ottolenghi.
Ingredients
12 lamb rib chops, French trimmed
1/3 cup olive oil
6 thyme sprigs, leaves removed and chopped
1 sprig of fresh rosemary, leaves removed and chopped
2 garlic cloves, crushed
1/2 tsp sea salt
1/2 cup orange juice
1/4 cup red-wine vinegar
3 tbsp honey
1 cinnamon stick
1 star anise
SALAD
1/2 cup walnuts, coarsely chopped
100 g goat cheese, crumbled
1/2 cup flat-leaf parsley leaves
1/3 cup mint leaves
2 tbsp olive oil
1/4 tsp salt
4 fresh figs, quartered
Instructions
RUB lamb chops with oil, thyme, rosemary, garlic and 1/4 tsp salt in a large bowl. Cover with plastic wrap and refrigerate for at least 4 hours.
COMBINE orange juice with vinegar, honey, cinnamon stick and star anise in a small saucepan and set over medium- high. Bring to a boil, then reduce heat to medium-low. Simmer until sauce is reduced by two-thirds, 30 to 40 min. Remove from heat and cover.
TOAST walnuts in a small, non-stick frying pan over medium, about 5 min. Cool.
PREHEAT barbecue or grill pan to medium-high.
SPRINKLE chops with remaining 1/4 tsp of salt. Season with fresh pepper. Oil grill, then barbecue chops 3 to 4 min per side for medium-rare. Transfer to a cutting board and let stand about 2 min before serving.
TOSS walnuts with cheese, parsley, mint, oil and 1/4 tsp salt. Season with fresh pepper. Top with figs. Drizzle lamb with sauce.
Nutrition (per serving)
Calories 605, Protein 28g, Carbohydrates 30g, Fat 43g, Fibre 4g, Sodium 411mg.
Excellent source of Zinc.
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