500g Kinross Station Lamb Forequarter Chop Recipe

Prepare and marinate

Pat the 500 g lamb forequarter chops dry with paper towel. In a small bowl combine 2 tbs extra-virgin olive oil, minced garlic, 1 tsp chopped rosemary, 1 tsp sea salt and 1 tsp freshly ground black pepper. Rub the mixture all over the lamb chops and allow to rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temp for 30 minutes before cooking).

Preheat and sear

Preheat a heavy-based skillet or cast-iron pan over medium-high heat until very hot. Add a light drizzle (about 1 tsp) of olive oil if pan is dry. Place chops in the pan without crowding and sear 3–4 minutes without moving until a deep golden crust forms.

Finish cooking

Flip the chops and reduce heat to medium. Cook a further 3–5 minutes for medium-rare depending on chop thickness (internal temperature ~57–60°C / 135–140°F). If chops are thicker and need more time, transfer pan to a preheated 180°C oven for 4–6 minutes. During the last minute, add 10 g unsalted butter to the pan and spoon melted butter over the chops to gloss them.

Rest

Remove chops to a warm plate or board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute.

Serve

Season with an extra pinch of salt or a squeeze of lemon if desired. Serve each chop with a generous spoonful of fresh mint jelly alongside.

Blanch mint (optional for brighter colour)

Bring 60 ml water to a simmer in a small saucepan. Add packed 1 cup fresh mint leaves, blanch for 20–30 seconds then immediately drain and transfer mint into a bowl of ice water to stop cooking. Drain and gently squeeze out excess water. (You may skip blanching if you prefer a more grassy, raw mint flavour.)

Make mint infusion

Place the blanched (or raw) mint leaves with 60 ml apple cider vinegar into a blender or food processor. Pulse until finely chopped and roughly pureed. Transfer the puree to a fine-mesh sieve set over a bowl and press with the back of a spoon to extract as much liquid as possible; you should get about 60–80 ml fragrant mint liquid.

Cook jelly

Combine the extracted mint liquid, 100 g granulated sugar, 1 tsp powdered pectin and 0.25 tsp fine sea salt in a small saucepan. Stir over medium heat to dissolve sugar, bring to a gentle boil and maintain a simmer for 3–4 minutes, stirring frequently, until the mixture thickens slightly and the pectin activates. Remove from heat and stir in 1 tbs fresh lemon juice to balance sweetness.

Cool and set

Allow the jelly to cool for 10–15 minutes then transfer to a small sterilized jar or ramekin. The jelly will continue to firm as it cools; chill in the fridge for at least 1 hour to reach a spreadable consistency. Taste and adjust with a tiny pinch of salt or extra lemon if needed.

Store

Keep mint jelly refrigerated in a sealed container for up to 2 weeks.

When serving, spoon a tablespoon or more of chilled mint jelly beside each lamb chop. If desired, finish chops with a small squeeze of lemon wedge for brightness.