Lamb chops with honey, herb and walnut sauce

Diana Henry
Lamb chops with honey, herb and walnut sauce
Serve this flavoursome sauce with grilled aubergines for a vegetarian alternative - Haarala Hamilton & Valerie Berry

This hot, herbal, slightly sweet sauce is also good with roast lamb or grilled aubergines.

Overview

Prep time

15 mins

Cook time

10 mins

Serves

4

Ingredients

  • 1 large garlic clove, roughly chopped

  • 2 green chillies, roughly chopped

  • small bunch of mint, torn

  • 50g walnuts (or toasted pine nuts, if you prefer)

  • 1 tbsp capers, rinsed and roughly chopped

  • 3 tsp raw thyme honey (Odysea does a good one)

  • juice of ½ lemon

  • 8 tbsp extra-virgin olive oil

  • olive oil, for frying or brushing

  • 8 lamb loin chops

Method

Step 1

Grind 1 large roughly chopped garlic clove and a pinch of salt together using a pestle and mortar. Add 2 roughly chopped green chillies and a small bunch of torn mint and beat to a rough paste. Add 50g walnuts and pound until you have a coarse mixture. Tip in 1 tbsp roughly chopped capers and briefly bash to combine. Stir in 3 tsp raw thyme honey, the juice of ½ lemon, 8 tbsp extra-virgin olive oil and some black pepper. Taste for sweet-savoury balance then transfer to a serving bowl and leave to one side.

Step 2

You can fry the chops or cook them on a griddle pan. If you’re using a frying pan, heat 1-2 tbsp olive oil; if you’re griddling, heat the griddle until really hot and brush the chops with oil. Either way, season 8 lamb loin chops and add to the heat.

Step 3

Cook over a high heat for 1-2 minutes on each side, until browned, and using tongs, cook the fat. Then reduce the heat and cook for a further 3 minutes each side for chops that are pink and tender in the middle. Carry on cooking for a further few minutes if you prefer them well done.

Step 4

Serve on warmed plates with the sauce on the side.

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