Lamb chops were a childhood favourite of mine. It was smiles all round when Mum would emerge from the kitchen with her bone-nibbling good mint-glazed lamb chops served with the most golden roast potatoes you have ever seen and a big green salad. God it was good. There’s no point for me to even try to recreate that recipe, so in homage to my biggest cooking inspiration I have put my own little spin on lamp chops.
Tender, organic lamb chops are cooked in the pan and topped with lemon crème fraiche and a chunky red wine and balsamic plum sauce. Sweet and tart, and given lovely balance from the crème fraiche, the plum sauce is the perfect partner to the humble lamb chop.
This one’s for you, Mum. Welcome home.
8-12 lamb chops, trimmed
2 ripe plums, roughly sliced into 2cm chunks
½ cup good quality red wine (wouldn’t drink it? Don’t cook with it!)
2 tbsp balsamic vinegar
1/2 tbsp honey
Freshly ground black pepper
¾ cup crème fraiche
Juice and zest of ½ lemon
Baby herbs, to garnish
For the plum sauce, pour the wine and balsamic vinegar into a saucepan and bring to the boil over medium heat. Reduce heat to low and add the chopped plums. Add the honey and simmer until reduced nearly three-quarters in volume and the plums are soft, approx. 15 minutes. Turn off heat and let cool. Adjust seasoning to taste.
Season lamb chops with sea salt and freshly ground black pepper. Drizzle with the olive oil then grill over high heat on a barbecue or heavy bottomed pan for about 4-5 minutes each side. Remove from pan and cover with foil to rest for 2-3 minutes.
While the lamb rests, combine the crème fraiche with the lemon juice and zest, and a pinch of salt. Mix well.
To serve, arrange lamb chops on a central platter, individual plates, or in the pan they were cooked in. Drizzle with some of the crème fraiche and top with the chunky plum sauce. Scatter over some herbs for garnish and serve with a green salad and roasted sweet potatoes, pumpkin, or whatever takes your fancy!