So this dish is a little less rustic than my usual. I hope you like it.
Ingredients:
Lamb shoulder chops
Oil for frying
For Marinade:
Garlic oil
Basil
Lemon juice
Salt/Celery salt
Pepper
For sauce:
As per marinade plus some cream (and some sugar or
maple syrup if it's too lemony for your taste)
Method:
Put the marinade ingredients into a plastic bag and mix
them around. Add the lamb and then massage
the marinade into the lamb – leaving it in the fridge for at least 2 hours.
Heat your oven to low/moderate. Heat your frying pan to screaming hot and
then sear the chops for a couple of minutes on each side – doing one or two at
a time so the pan stays hot.
Transfer to your oven dish, cover with foil and finish
in the oven. If you like your lamb a
little pink this won't take long.
Deglaze your pan with lemon juice, add cream and the
remains of the marinade (I had to add more ingredients – it might have been
better to marinate in a bowl).
I tasted the sauce which had a nice consistency but was mouth puckeringly sour – and I like sour – so in went a splosh of maple syrup. It was still lemony but less overpowering.
