Andrew Clarke – Lamb chops

How to Cook

Before cooking the dish, prepare all the ingredients according to the instructions in the Ingredients section.

1. 0:00 (min) Halve the raddichio, take the core out and break into rough pieces.
2. 1:05 (min) Cut the end of the chicory off and seperate the leaves.
3. 1:15 (min) If the leaves are too big, break into smaller pieces.
4. 1:35 (min) Pick the watercress leaves off the thick stalk.
5. 2:16 (min) To make the salsa verde, start by mincing the garlic.
6. 4:10 (min) Roughly chop the picked basil leaves.
7. 5:53 (min) Roughly chop the mint and parsley leaves.
8. 6:31 (min) Add the drained baby capers to the green sauce, followed by the mustard, red wine vinegar and olilve oil.
9. 7:24 (min) Roughly chop the anchovies and add to the sauce, then stir the sauce together with some salt and pepper. Leave in the fridge until ready to serve.
10. 8:23 (min) Season the lamb chops with salt and pepper on both sides, then pour some oil into the frying pan over a high heat.
11. 8:51 (min) Start cooking the lamb on the skin side to melt some of the fat.
12. 9:44 (min) When the fat is starting to crisp, turn the lamb onto its side to brown for around 2 minutes.
13. 11:29 (min) Turn the lamb over.
14. 14:05 (min) Turn the heat off abd add butter & garlic to the pan.
15. 15:49 (min) Turn the lamb over once more.
16. 16:20 (min) Remove the lamb from the pan and leave to rest.
17. 16:35 (min) To serve, place the lamb on a plate with some of the cooking juices. Dress the Italian leaves in ollive oil, salt, some of the salsa verde and place on the plate.
18. 17:59 (min) To finish, serve another spoon of the salsa verde on the side of the lamb.
19. The dish is ready!