I don’t eat lambs. I don’t like the especially gamey taste that they have. It’s so much stronger than beef that I can’t stomach it at all.
My worst experience of lamb was in Durham. They have a tradition of eating haggis in January as part of the Burns Supper to commemorate the poet Robert Burns – a tradition that originated from Scotland. Oh my, that smell! I will never allow that in my kitchen! I couldn’t stomach it at all, and had to leave that untouched during the dinner event at Durham.
A bone-in lamb is supposed to be better, since it comprises the better cuts of the meat. I mean, I can’t possibly stop the other two guys from eating this at home; if they so love it, they can and should go ahead. The guy has been talking about making lamb chop at home for quite a while, so I recommended this recipe for him to try out. Honestly, I’m not sure how it tastes, but looking at the colours, they look good enough – well-browned and grilled with some charred sides.
- Walnut: 65g, toasted
- Fresh mint leaf: 25g
- Olive oil: 1/2 cup
- Apple cider vinegar: 5 tbsp
- Honey: 1 tbsp
- Lamb chop: 4, bone-in
- Salt: to taste
- Ground blackpepper: to taste
- Oil: 2 tbsp
- Blend together walnut, mint leaves, olive oil, apple cider vinegar and honey to form a smooth paste. Set aside.
- Season lamb with salt and blackpepper.
- Heat grill pan with oil. Grill lamb on both sides till cooked and browned.
- Serve lambs sizzling hot with pesto sauce on the side.
This recipe was originally served with a blend of pesto that included arugula leaves. I removed that from the recipe as these leaves give a slightly bitter aftertaste that I don’t really like.
2 persons as main dish