Charcoal-grilled lamb chops with peas
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Smoky lamb chops and freshly podded peas are dressed in a Sicilian-inspired cumin and mint dressing in this simple recipe from Ben Tish. While you can cook the chops in a griddle pan, it tastes even better with a lick of smoke from the barbecue. This recipe is taken from Moorish by Ben Tish (Bloomsbury, Absolute, £26), which is out now. Photography by Kris Kirkham.
Ingredients
- 180g of fresh peas , podded, or frozen garden peas
- 8 lamb chops , ideally new season, trimmed of excess fat
- olive oil
- 1/2 lemon , juiced
- 150ml of extra virgin olive oil
- 100ml of white balsamic vinegar
- 1 tsp cumin seeds , lightly crushed
- 3 garlic cloves , finely sliced
- mint leaves , to garnish
- sea salt
- freshly ground black pepper
Method
1
Prepare a charcoal fire in your barbecue or heat a ridged grill pan
2
Bring a pan of salted water to the boil and blanch the peas until just tender. Drain and refresh in iced water. Drain again and set aside
3
Season the chops well and rub with olive oil. Place on the barbecue or grill pan and cook on one side for 4 minutes. There should be a good caramelisation when the chops are turned over, along with a slight charring along the fat. Cook on the other side for 3 minutes for medium rare – the meat should have a good spring when pressed. Remove the chops from the heat to a wire rack set over a tray and squeeze over the lemon juice. Leave to rest in a warm spot for 5–7 minutes
4
Meanwhile, whisk together the extra virgin olive oil and vinegar in a small saucepan. Season well and add the cumin and garlic. Heat until the garlic just starts to fizz. Add the peas and remove from the heat. Pour in the lamb resting juices that have dripped into the tray and check the seasoning
5
To serve, divide some of the peas, along with some of the vinaigrette, among 4 serving plates. Place 2 lamb chops on top of each pile of peas, then spoon over the remainder of the peas and vinaigrette. Finish each plate with a sprinkle of mint leaves
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Charcoal-grilled lamb chops with peas
