Pomegranate & Honey Glazed Chops with a Radish and Cucumber Tzatziki (Serves 4)
This recipe is from Diana Henry’s cookbook ‘Pure, Simple Cooking’, it is one of those cookbooks which I find myself going back to again and again, it has lots of really simple yet stunning recipes. This recipe has the flavours of Greece, it is a perfect summer dish, and if the UK weather permits, even better al fresco! I like to serve it with white long grain rice. Make sure you allow time to marinate the chops, anything from 1-24 hours – but the longer the tastier!..
8 thick lamb chops (chump chops)
Sea salt and black pepper
2½ tablespoons pomegranate molasses
8 tablespoons olive oil
1½ tablespoons honey
2 cloves garlic, crushed
2 teaspoons cayenne pepper
Radish and Cucumber Tzatziki
200g radishes, finely sliced
½ cucumber, cut into small cubes
300g plain Greek-style yogurt
1 clove garlic, crushed
2 tablespoons mint, coarsely chopped
2 tablespoons olive oil
Sea salt and black pepper
Large bunch of coriander, leaves picked
3 tablespoons of fresh pomegranate seeds
- Mix the marinade ingredients together, coat the chops generously and leave to marinate, refrigerated, for 1 to 24 hours.
- To make the Tzatziki simply mix the radishes, cucumber, yogurt and garlic together, then stir through the mint leaves and olive oil.
- Heat a little olive oil in a frying pan, cook the chops for about 3 minutes on each side, do not have the heat up too high otherwise you will burn the honey and pomegranate mixture.
- Serve the chops on a bed of the coriander leaves, dressed with a little olive oil, a squeeze of lemon juice and the tzatziki on the side, sprinkle over pomegranate seeds. Serve with rice.
Lamb Chops with Shallot Chutney (Serves 4)
This recipe is best cooked on a griddle pan, but you can use a regular frying pan. The tangy chutney really makes this dinner extra special. This recipe is from Marcus Wareing’s book ‘Marcus at Home’, despite being a michelin starred, super chef, his recipes in this book (as the name suggests), are mostly straightforward and of course tasty! I like to serve this dish with tarragon green beans (courtesy of ‘Leiths How to Cook’ book), as I think that they work particularly well with the chutney, you can find the recipe for these on my Recipes Pages.
8 lamb loin chops
sea salt and black pepper
For The Shallot Chutney…
3 large echalion shallots, chopped
200ml malt vinegar, plus 1 tablespoon
30g caster sugar
2 teaspoons nigella seeds(optional)
- To make the shallot chutney, put the shallots, 200ml vinegar, capers, caster sugar, nigella seeds (optional) and 75ml of water in a saucepan. Bring to the boil and reduce until there is no liquid remaining. Finally stir in the remaining 1 tablespoon of vinegar.
- Heat the griddle pan (or frying pan) until very hot. Brush the lamb chops with oil and season with salt and pepper. First place the chops in the pan on their fat-side, lean them against each other for support. Cook for 4-5 minutes until the fat renders and becomes crisp.
- Lay the chops on their sides and cook 3-5 minutes on each side, basting with the rendered fat. Remove and allow to rest for 5 minutes.
- Serve with the tarragon green beans, some buttered new potatoes and drizzle the shallot chutney over the top.