A perfect summer recipe. Imagine eating this outdoors in dappled sunlight on a warm June night, glass of wine at the ready. Wishful thinking. I actually ate it indoors, wearing a jumper, gazing out the window at the persistent rain. It was still delicious though. Rich, fatty meat offset by fresh, green, vibrant flavours. It even looks pretty, which is unusual for anything I cook.
What you will need (per person):
2 fat lamb chops (fillet or steaks would work just as well)
a small handful of peas
a small handful of broad beans
a small handful of rocket leaves
1 clove of garlic
olive oil (preferably both not EVOO and EVOO)
white wine vinegar
salt and pepper
What to do:
1. Pod and shell your broad beans, and pod your peas (frozen peas will do for this, but the beans need to be fresh).
2. Finely chop the mint and chives (about a tablespoon of chives and a dessertspoon of mint per person).
3. Season the chops with salt, chop the clove of garlic in half.
4. Heat some olive oil (preferably not extra virgin) in a shallow pan over a medium heat, add the halved garlic clove and then the chops.
5. Fry the chops until the fat has browned nicely and the insides are still nice and pink. Mine took around 7 minutes, but this will depend on their thickness.
6. When they are done, transfer the chops to a warmed plate and cover loosely with foil.
7. If there is more than a tablespoon or two of fat left in the pan pour off the excess. Discard the garlic.
8. Return the pan to the heat, and throw in the peas, beans and a tablespoon or so of white wine vinegar.
9. Fry for a minute or so, then throw in the mint, chives and rocket.
10. Fry for another minute or so, then plate up, placing the chops on top of the greens. Dress with extra virgin olive oil, and season with salt and black pepper.
11. Serve immediately.
The quantities suggested can easily be multiplied for more people. The only thing I wouldn't change is the garlic. You only want the merest hint of it, so one clove should suffice for 3-4 people.
If you need some carbs I'd suggest some boiled new potatoes. I had a few jersey royals which were very disappointing. I haven't had a single decent one this year, they all seem to go from rock solid to burst and floury in an instant. Has anyone else had this problem? Apart from that this was a great dish, and in fine weather probably another one for the barbecue.