Moroccan Spiced Lamb Chops

Wed, 21 October 2020

Chef: Derry Clarke

Ingredients:

8 x Lamb Chops 75/80 g each
1 x Mango Peeled & Diced
1 x Red Chilli de-seeded and chopped finely
2 x Carrots peeled, toped, tailed and cut lengthways
2 x Parsnips peeled, toped, tailed and cut lengthways.
2 x Shallots peeled and cut lengthways
2 x Tablespoons of Honey
1 x Teaspoon of chopped Thyme
75g Butter
Juice of 1 Lemon
Juice of 1 Lime
2 x Spoons of Morocaan Spices
4 x Tablespoons Crème Fraiche
1 x Tablespoon Chopped Corriander or Parsley.

Salsa:
Combine Mango, Chillies, Lime Juice and Parsley or Corriander. Season with Salt & Pepper

Heat a frying pan. And add a little vegetable oil. Sprinkle the Lamb Chops with the spice mix and season with salt & pepper. Cook on each side for about 3 minutes on fairly high heat.

Melt butter in a small saucepan. Add Lemon juice & honey. Place vegetables on roasting tray. Pour over the butter mixture and sprinkle thyme over the veg. Season with salt & Pepper. Place in pre-heated oven and cook for 20 minutes.

Place Vegetables on a serving plate. Add lamb. Spoon over the Mango Salsa and then the Crème Fraiche.
Garnish with a wedge of Lime.