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Lamb Chops with Chickpea Mash and Caramelised Onions
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Serves: 2
 

To simplify, you can swap the asparagus for peas, and leave out the mint oil.
Ingredients
  • 6 medium lamb chops
  • Zest of 1 lemon
  • Olive Oil
Caramelised Onions
  • 1 onion
  • ½ cup of balsamic vinegar
  • ½ cup castor sugar
Chickpea Mash
  • 100 ml chicken stock
  • 1 tin chickpeas
  • 1tbsp crème fraiche or natural yoghurt
  • 1tsp chopped mint
  • Juice of 1 lemon
  • Asparagus or Peas
  • Mint

Instructions
  1. Preheat oven to 190⁰ C
  2. Grate the lemon zest and rub into the lamb with oil and seasoning. Set aside.
  3. Boil and simmer the chickpeas in chicken stock for 5 mins. Add some lemon juice, 1tbsp crème fraiche, some mint and seasoning. Blitz well.
  4. Finely slice 1 onion, and add to a saucepan. Add vinegar and sugar. Cover with some parchment paper. Bring to the boil and simmer for 30 – 40 mins or until the onions are soft and the liquid has reduced completely.
  5. In a hot pan, quickly brown the lamb chops and then place in the oven for about 5 minutes. Leave to rest for a couple of minutes.
  6. Quickly cook some asparagus or peas in a butter/stock mix. Alternatively cook in salted water and add butter when cooked.
  7. For presentation, blitz some mint with olive oil and add seasoning to form a mint oil.
  8. To serve, place the chickpea mash on the plate (using a ring if you have one). Top with the caramelized onion and some whole chickpeas. Arrange the lamb and the asparagus on the plate and drizzle with the mint oil.

 

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