Lamb chops, marinaded in a spicy yoghurt made with ‘Fried Chicken’ chillies, a new super-hot variety of chilli from The South Devon Chilli Farm. Served with smashed cucumber and a fresh, herby yoghurt to help balance the heat.
Spicy Lamb Chops
Categories summerRecipe Method
Blend 3 tbsp yoghurt with a small bunch of mint and coriander. Season with salt and vinegar. Leave in the fridge.
Roughly chop the chilli after removing the seeds. Add to a blender with the garlic, a small handful of coriander, a good splash of vinegar, salt, pepper and 1 large tbsp yoghurt. Blend until smooth. Pour over the lamb chops and marinade for at least 1 hour.
Finely chop the shallot, mix with 1 tsp flour and then fry in small pan with enough oil to fully cover the bottom of the pan, over a medium heat, until golden and crispy. Rest on kitchen paper and season with salt.
Smash ½ the cucumber and season with salt.
Bring 2 frying pans to a high heat. Place 3 chops in each pan, fat side down for the first minute. Once the fat has started to render and crisp up, sear the lamb chops as normal until cooked to your liking (around 7 mins pan time for medium rare).
Remove the lamb and rest for 5 minutes.
Plate up the cucumber and yoghurt, add the lamb chops and then top with the crispy shallots and some fresh coriander.