Lamb Chop & Cabbage

Lamb chops are especially delicious and healthy when grilled or fried very simply, and they're even better served with some cabbage and a light gravy like this. The salsa verde is a good addition, but by no means a 'must'; the chop and greens on their own make a truly memorable supper. That said, a slice of tomato and a drizzle of lovely salty, citrus-ey salsa and you might be in occasional-lamb-chop heaven.

Ingredients

  • Lamb Chops
  • Green Cabbage
  • Spinach (or other Greens)
  • Salsa Verde
  • Garlic
  • Stock

To make the Salsa Verde… Crush 2 or 3 Cloves Garlic in a pestle & mortar… Add 4 or 5 Anvhovies, and crush up with the Garlic.  Add the zest of a Lemon and the Lemon juice too.  Add a teaspoon of Dijon Mustard and lots of Black Pepper.  Finally, add a really long drizzle of Extra Virgin Olive Oil.  Chop some fresh herbs (I used Parsley, Chives and some Chervil) and add these at the last minute.  Taste and season… and leave for half an hour or more if you can

Take the Lamb Chops out of the fridge well before cooking them (so they’re not cold when you put them under the grill or in the pan)

Grill or fry them on each side for about 5 – 10 minutes (depending on how rare you like them).  When they’re done, leave the Chops to rest while you prepare the Greens…

Slice the Cabbage and wash the Spinach.  Also finely chop 2 or 3 Cloves Garlic

Heat a large pan and add a little Olive Oil.  Fry the Garlic for a few minutes and add the Cabbage before the Garlic browns at all… Fry for a few minutes, stirring, until the Cabbage starts to wilt a little.  Add a couple of spoonfuls of Stock – firstly to stop the Cabbage burning or catching on the pan and secondly to create a kind of gravy…  Add some Black Pepper and Salt to taste – a squeeze of Lemon might be good too

[You can use any kind of Stock here… Veg; Lamb; Chicken etc)

Just before serving, add the Spinach to the Cabbage and stir through

Serve the Lamb Chops  with a huge spoonful of the Greens, with some extra gravy, and a dollop of the Salsa Verde on the top

Sliced Tomato and Roasted Potatoes are also good extra sides here…

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