Ingredients
| 5 cloves garlic, crushed | |
| 3 tablespoons finely chopped oregano | |
| 3 tablespoons finely chopped rosemary | |
| ½ teaspoon red chilli flakes | |
| zest of 1 orange | |
| 150ml orange juice | |
| 100ml light red or white wine | |
| 2 tablespoons balsamic glaze or balsamic vinegar | |
| 8 thick fatty loin or shoulder lamb chops | |
| BROWN RICE & LENTIL RISOTTO & SALAD serves 4 / preparation 5 mins / cook 50 mins / rest 5 mins | |
| 4 tablespoons olive oil | |
| 1 onion, finely chopped | |
| 1 bay leaf | |
| 200g (¾ cup) short-grain brown rice such as sushi rice | |
| 150ml white wine | |
| 100g French brown or green lentils | |
| 625ml vegetable or chicken stock, boiling | |
| 50g parmesan, grated, plus extra to serve | |
| 100g rocket or watercress | |
| 2 tablespoons balsamic glaze or balsamic vinegar |
If you have fatty, thick loin or regular shoulder chops you can render the fat nicely and make them quite succulent by slow braising and crisping them up, just as you might treat lamb ribs, which also work here. You can cook these using a large oven tray that has a rack, but if you don’t have one you can use metal baking racks when it comes to the crisping up part of the recipe. The tray needs to hold the chops in a single layer (or near enough).
I have balanced the fattiness of the chops with a nutty, modern risotto using brown rice and lentils, and served it with a rocket or watercress salad to add a peppery bite.
You can use long-grain brown rice but you will need to soak it overnight.
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Instructions
| 1. | Put the garlic, oregano, rosemary, chilli flakes, orange zest and juice, wine and balsamic glaze in a large roasting tray and mix. |
| 2. | Add the chops and dredge through the marinade, then leave for one hour, turning the chops halfway (or up to overnight in the fridge). |
| 3. | Heat the oven to 160°C. |
| 4. | Arrange the chops in a single layer and season well with salt and pepper. Cover tightly with foil and cook for 2 hours. |
| 5. | Remove from the oven and increase the temperature to 200°C fan bake. Transfer chops to a grill tray in a single layer. |
| 6. | Pour the juices and marinade into a saucepan and bring to the boil. Boil for about 10 minutes to reduce by two-thirds. |
| 7. | At this point you can pour off and discard the fat as it will be quite separate to the thickened marinade. |
| 8. | Brush half the reduced marinade over the chops. |
| 9. | Bake for 5 minutes, turn, brush with remaining half of the marinade and cook for 5 more minutes. |
| 10. | If you have cooled your chops before this last part, crisp up at 180°C for 10 minutes each side so they warm through. |
| 11. | Serve with risotto and a rocket or watercress salad. |
| 12. | BROWN RICE & LENTIL RISOTTO & SALAD |
| 13. | In a medium saucepan, heat 2 tablespoons of the olive oil over a medium heat. |
| 14. | Add the onion and bay leaf and sauté for 5 minutes. |
| 15. | Add the rice and sauté for 5 minutes. |
| 16. | Add the wine and bring to the boil. |
| 17. | Boil until it is almost evaporated then add the lentils and hot stock and season with salt and pepper (if your stock is salty you will not need extra). |
| 18. | Bring to the boil, reduce to a very low simmer, cover and cook for 40 minutes, stirring halfway through. |
| 19. | Remove from the heat and leave to sit for 5 minutes. |
| 20. | Stir in the parmesan, season if needed and serve with extra parmesan. |
| 21. | For the salad, just before serving, toss the rocket with the remaining olive oil, balsamic vinegar, season with salt and pepper, and grate over some parmesan. |
Recipes & food styling Fiona SmithFiona Smith / Photography Aaron McLeanAaron McLean / Styling Fiona LascellesFiona Lascelles